1 (3 oz.) pkg. lemon gelatin
1 (3 oz.) pkg. black raspberry gelatin
1 c. boiling water
1/2 c. cold water
1 tbsp. lemon juice
1 (21 oz.) can blueberry pie filling
1 c. sour cream
1/4 c. confectioners sugar

Dissolve gelatins together in boiling water. Add cold water and lemon juice. Gradually stir in pie filling. Pour into 8x8x2 inch baking dish. chill until firm. Fold sugar into sour cream until blended. Spread over gelatin. May sprinkle with chopped nuts.