2 sm. pkg. grape or black raspberry jello
2 c. boiling water
1 can blueberry pie filling (not drained)
1 lg. can crushed pineapple (not drained)

Mix jello with boiling water. Add rest of ingredients; mix well and refrigerate.

TOPPING:

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

Mix together and pour on top of jello mixture; refrigerate.