Dissolve 1 Ig (6 oz) pkg raspberry Jello 2 C hot water
Add 1 lg (8-1/4 oz) can crushed pineapple and one can blueberry pie filling.
Pour into 9 x 13 inch dish. Cover and chill.

Topping:

1 lg (8 oz) pkg cream cheese, softened
8 oz sour cream
1/4-1/2 C Sugar
1/2 t vanilla (optional)

Beat together and spread over congealed salad. Yield: 10 to 12 servings

Source: Bea Spaniol