1 lg. pkg. raspberry Jello
2 c. hot water
1 (20 oz.) can crushed pineapple with juice
1 can blueberry pie filling

Dissolve Jello in boiling water. Add pineapple (with juice) and blueberry pie filling. Spoon into 9x13 inch glass pan. Let sit.

1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 c. sour cream

Mix until smooth. Spread over Jello mixture, return salad to refrigerator to set up thoroughly.