1 (6 oz.) pkg. raspberry Jello
2 c. boiling water
1 (3 oz.) pkg. cream cheese, softened
1 (20 oz.) can crushed pineapple with juice
1 (21 oz.) can blueberry pie filling
1 pt. whipping cream

Dissolve gelatin in boiling water. Gradually blend into cream cheese. Using a blender makes it smooth quickly. Fold into pineapple and blueberries. Whip cream and stir into gelatin. Pour into 9x13 inch pan. Refrigerate. Lighter color will come to top. Serves 12.