1 lg. box raspberry Jello
17 oz. can blueberries, drain & save
8 oz. crushed pineapple
8 oz. cream cheese
8 oz. sour cream
1/2 c. sugar
1/2 tsp. vanilla

Dissolve Jello in 2 cups hot water; add 1 cup juice drained from blueberries. Chill until set, then stir in pineapple. Mix sour cream, cream cheese, sugar and vanilla together and spread on top of Jello.