2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
1 (10 oz.) pkg. frozen raspberries, thaw
1/2 pt. light cream or half and half
1/2 c. sugar
1 env. Knox gelatin dissolved in 1/4 c. water
1/2 pt. sour cream
1 tsp. vanilla
1 can Maine blueberries in juice

This is easy but has to be done ahead to do each layer at a time.

LAYER #1: Dissolve raspberry Jello in 1 cup boiling water and add raspberries. Pour in mold and set.

LAYER #2: Heat cream and sugar in a pan until hot. Add Knox, sour cream, vanilla and mix well. Cool a bit and pour on first layer and set.

LAYER #3: Dissolve raspberry Jello in 1 cup boiling water and add can of blueberries with juice. Cool a bit and pour on second layer, chill until set.