2 boxes of grape or black raspberry Jello (3 oz.)
2 c. boiling water
1 lg. can crushed pineapple (do not drain)
1 c. blueberry pie filling
1 (3 oz.) pkg. cream cheese, softened
1/2 c. sour cream
1/2 c. Cool Whip

Add Jello to boiling water, let cool and thicken. Add pineapple and pie filling. Pour into 9 x 13 pan. When set, top with cream cheese mixed with sour cream. Top with Cool Whip.