1 (6 oz.) raspberry Jello
2 c. boiling water

Add:

Put in 9x13 pan and refrigerate until set.

LAYER 2:
1 pt. half and half
1 c. sugar

Heat until hot and add 2 packages Knox gelatin, dissolved in 1/4 cup cold water. Add 1 pint sour cream and 2 tbsp. vanilla. Add to first layer and refrigerate until set.

LAYER 3:
1 (6 oz.) pkg. raspberry Jello
2 c. boiling water
1 can blueberry pie filling

Add to second layer and refrigerate until set. Cut in squares to serve. This can also be used as a dessert if you make a graham cracker crust and put the three layers on top. Top with whipped cream.