1 (3 oz.) pkg. lemon Jello
1 c. sour cream
3 tbsp. powdered sugar
2 pkgs. frozen raspberries (10 oz.)
2 (3 oz.) pkgs. raspberry Jello
1 1/2 c. whipping cream
1 tsp. vanilla

Dissolve lemon Jello in hot water. Cool until warm.

Combine and mix sour cream, cream (not whipped), powdered sugar and vanilla; mix well. Combine with lemon Jello. Mix and pat into cake pan or mold. Refrigerate.

For second layer, thaw and drain frozen raspberries. Reserve the juice adding enough water to make 3 cups liquid. Bring to a boil and pour over raspberry Jello. Stir until dissolved and let cool until slightly thickened. Add drained raspberries and pour on top of first layer. Let set overnight. Makes 12-16 servings. Strawberry is good also.