2 (3 oz.) pkgs. grape or blackberry jello
1 c. boiling water
1 (22 oz.) can blueberry pie filling
1 (20 oz.) can crushed pineapple, undrained
1 (16 oz.) carton sour cream
1 (8 oz.) cream cheese
1/2 c. sugar
1 tsp. vanilla

Dissolve jello in boiling water; add pie filling and pineapple; mix well. Chill in 13x9 pan. Mix sour cream and cream cheese until smooth. Do not use electric mixer. Add sugar and vanilla. Spread on top of jello and chill.