1 pkg. (3 oz.) Royal raspberry gelatin
2 c. boiling water
1 1/2 c. cold water
1 pkg. (10 oz.) frozen raspberries, thawed
1 pkg. (3 oz.) Royal blackberry gelatin
1 c. prepared whipped topping

Dissolve Royal raspberry gelatin in 1 cup boiling water. Stir in 1 cup cold water. Pour into 6 1/2 cup ring mold. Chill until set.

Drain raspberries reserving syrup. Dissolve blackberry gelatin in remaining 1 cup boiling water. Stir in reserved syrup and remaining 1/2 cup cold water. chill until slightly thickened. Set mixture firmly in a bowl of ice. Beat over ice until mixture is of mounding consistency. Fold in whipped topping and raspberries. Spoon over clear layer in mold. Chill until firm.