1 c. sugar (I use about 3/4 c.)
1 c. whipping cream, not whipped
4 tsp. unflavored gelatin, softened in 1/4 c. cold water
1 tsp. vanilla
2 c. sour cream (or mix in some ricotta cheese)

SECOND LAYER:

1 (3 oz.) pkg. mixed fruit gelatin
1 c. boiling water
1 (15 oz.) can blueberries, undrained
If desired, reserve a few berries for garnish
Sweetened whipped cream, if desired

Dissolve sugar in whipping cream in saucepan and heat (do not boil). Add the gelatin and stir until dissolved. Remove from heat. Stir in the vanilla and sour cream. Pour into a 2 quart casserole and refrigerate until congealed.

Dissolve gelatin in water. Add the blueberries and juice. Carefully pour over first layer and refrigerate. Cut into squares of desired size. Garnish each square with sweetened whipped cream and 1 or 2 berries.

VARIATION: 20 silver-foil muffin cups can be used instead of the pan. Pour first layer into foil cups with a 1/4 cup measure. Use 1/8 cup of the second layer in the foil cups. Serves 12 or yields: 20 individual foil cups.