1 pkg. (3 3/4 oz.) lemon flavored instant pudding
4 c. blueberries
1 c. sugar
1 1/4 c. water
2 pkg. (3 oz. each) raspberry gelatin
Sweetened whipped cream for garnish

Prepare lemon pudding according to package directions. Pour into 9 x 5 x 3 inch pan and freeze until firm. Cook blueberries, sugar and water until berries are soft and mushy. Stir in raspberry gelatin and mix until dissolved. Let cool and pour over lemon mixture. Freeze until firm. Unmold on platter and garnish with sweetened whipped cream. This is a great light dessert to serve on a hot day.