1 (6 oz.) pkg. raspberry or cherry Jello
3 c. boiling water
1 (20 oz.) can crushed pineapple, undrained
1 (20 oz.) can blueberry pie filling

TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 c. sour cream
1 tbsp. vanilla

Dissolve Jello in boiling water. Add pineapple and blueberries. Mix well. Refrigerate 4 hours or overnight. Make topping. Beat cream cheese and sugar with mixer. Blend in sour cream and vanilla. Spread over chilled Jello. Refrigerate. Can be made in a 9x13 inch casserole or 2 1/2 quart round dish.