3 oz. lemon Jello
3 oz. black raspberry Jello
1 c. boiling water
1 tbsp. lemon juice
21 oz. can blueberry pie filling
1 c. sour cream
1/4 c. sifted confectioners sugar

Dissolve both Jellos in boiling water. Add lemon juice and 1/2 cup cold water. Gradually stir in pie filling. Pour in 8 x 8 dish. Chill until firm. Blend sour cream and sugar. Spread on Jello. Chill. Cut in squares.