2 (3 oz.) pkgs. raspberry Jello
1 c. hot water
1 pkg. (10 oz.) frozen raspberries
1 c. coffee cream
1/2 c. sugar
1 env. unflavored gelatin
1/4 c. cold water
1/2 pt. sour cream
1 tsp. vanilla
1 small pkg. raspberry Jello
1 c. hot water
1 can blueberries or huckleberries with juice

Dissolve first 2 packages of raspberry Jello in hot water. Add frozen raspberries. Put in 9x13 inch pan and let set until firm. Heat coffee cream and sugar until hot. Mix the unflavored gelatin with cold water and add to the coffee cream mix while warm. Add the sour cream and vanilla. Mix well. When cool, add to the top of the first layer. Let set until firm. Dissolve the last package of raspberry Jello in hot water and add the blueberries or huckleberries. Let cool and add to the second layer. Let set until firm. Makes 12 servings.