1 (16 oz.) can fruit cocktail
1 (3 oz.) pkg. strawberry gelatin
Cold water, as directed
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 gelatin

Drain fruit cocktail syrup and heat to boil. Dissolve strawberry gelatin in syrup; add 1/2 cup cold water. Chill until partly set; fold in fruit. Turn into 2-quart mold; chill until firm. Soften plain gelatin in 2 tablespoons cold water; dissolve in half and half. Stir in sugar; chill until partly set. Blend in sour cream and vanilla into cream mixture using a wire whisk.

Spoon gently over first layer; chill until firm. Drain blueberry syrup and heat to boil. Dissolve raspberry gelatin in syrup; add 1/2 cup cold water. Chill until partly set; fold in blueberries. Spoon gently over second layer; chill until firm.

NOTE: Prepare mold 24 hours in advance. Serve as dessert or salad. Do not invert. Blueberries should be on top. A 2-quart cheesecake mold is perfect for this.