4 c. boiling water
2 (6 oz.) pkgs. raspberry (or strawberry) Jello
2 (10 oz.) pkgs. frozen raspberries (or strawberries)
1 (16 1/2 oz.) can blueberries (or blackberries) with juice
2 c. milk
1 c. sugar
2 pkgs. unflavored gelatin
1/2 c. cold water
2 tsp. vanilla
1 pt. sour cream

Dissolve 1 package of Jello in boiling water as per directions. Add frozen berries, put in 9 x 13 inch pan; refrigerate approximately 30 minutes.

Meanwhile, bring milk to boil, remove from heat, add sugar and dissolve. Dissolve unflavored gelatin in cold water and add to milk mixture. Add vanilla to sour cream, then add to milk mixture. blend well.

When cool, add to top of first layer of Jello and let set until firm. Dissolve last package of Jello in boiling water and add blueberries and juice. Stir well. Let cool, add to second layer and let set until firm. May be served from the pan or be more festive - cut the salad into squares and serve on a plate alternating blue and red tops. Serves 12.