1 (3 oz.) pkg. strawberry Jello
1 c. hot water
1 (16 oz.) can undrained fruit cocktail

1 pt. coffee cream or half & half
1 pt. sour cream
1 c. sugar
2 env. Knox unflavored gelatin
2 tsp. vanilla

1 (3 oz.) pkg. raspberry Jello
1 c. hot water
1 (16 oz.) can blueberries, undrained

1st Layer: Dissolve Jello in hot water and add fruit cocktail. Pour into a 9 x 13 inch glass serving dish; chill until firm.

2nd Layer: Put coffee cream and sugar in a saucepan and heat until almost boiling. Mix gelatin in 1/4 cup cold water and add to cream mixture. Let cool completely. Add sour cream and vanilla. Beat until smooth. Pour over 1st layer; refrigerate until firm.

3rd Layer: Dissolve Jello in hot water and add blueberries. Pour over 2nd layer and refrigerate until firm.