2 3-ounce packages raspberry gelatin
2 cups hot water
1 20-ounce can crushed pineapple, drained
1 21-ounce can blueberry pie filling
1 8-ounce package cream cheese, softened
1/2 cup sugar
1 cup sour cream
1 teaspoon vanilla
Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 13-by-9-inch dish and chill.
Mix cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until time to serve.