2 small boxes raspberry gelatin powder
2 cups hot water
1 15 oz crushed pineapple -- drained
1 can blueberry pie filling
1 8 ounce cream cheese
1/2 cup white sugar
1 cup sour cream
1 cup cool whip
1 teaspoon vanilla
Combine hot water and jello, stirring until dissolved. Stir in pineapple and
blueberry pie filling. Pour into a 9x13 pan and chill until set in refrigerator.
For topping, cream together cream cheese and sugar. Beat in sour cream, cool
whip, and vanilla. Spread over firm gelatin. Chill until serving.
