Blueberry Jello

From the kitchen of:  Denise Smith

Jello:
1 can blueberry pie filling
1 6 oz. box jello, grape or blackberry
2 cups boiling water
11/4 cups ice water
1 can (20 oz.) crushed pineapple

Topping:
1 8 oz. pkg. cream cheese
1 cup sour cream
1/2 cup sugar
1/2 tsp vanilla

Dissolve jello in boiling water, add ice water.  Stir in pie filling and pineapple, mix well.  Chill until set.  Spread on topping and chill.