1 c. hot water
1 pkg. raspberry Jello
1 pkg. frozen raspberries
1/2 pt. coffee cream
1/2 c. sugar
1 env. unflavored gelatin
1/4 c. cold water
1/2 pt. sour cream
1 tsp. vanilla
1 pkg. raspberry Jello
1 c. hot water
1 can blueberries (better if fresh)

Dissolve raspberry Jello in hot water. Add frozen raspberries. Put in 9 x 13 inch pan and let set until firm.

Heat the cream and sugar until hot. Mix the unflavored gelatin with the cold water and add to the cream mix while warm. Add the sour cream and vanilla. Mix well. When cool, add to the top of first layer. Let set until firm.

Dissolve last package of raspberry Jello in hot water and add blueberries. Let cool and add to second layer. Let set until firm. Makes 12 servings.

I make this on the 4th of July!