1 (16 oz.) can fruit cocktail
1 (3 oz.) pkg. strawberry Jello
1 tbsp. plain gelatin
1 c. half and half scalded
1/2 c. sugar
1 c. sour cream
1 tsp. vanilla
1 (16 oz.) can blueberries
1 (3 oz.) pkg. raspberry Jello

LAYER I: Drain fruit cocktail and boil juice. Dissolve strawberry Jello in syrup. Add 1/2 cup cold water. Chill until partially set. Fold in fruit. Pour into 2 quart mold. (Chill until firm.)

LAYER II: Soften plain gelatin in 2 tablespoons cold water. Dissolve in half and half (which has been scalded). Stir in sugar. Chill until partially set. Blend sour cream and vanilla into cream mixture using a wire whisk. Spoon gently over first layer. Chill until firm.

LAYER III: Drain blueberry syrup and boil. Dissolve raspberry Jello in syrup. Add 1/2 cup cold water. Chill until partly set. Fold in blueberries. Spoon over second layer. ENJOY!!