FIRST LAYER:

1 (3 oz.) pkg. raspberry jello
1 c. hot water
1 (10 oz.) pkg. frozen raspberries

Dissolve jello in hot water. Add frozen raspberries and stir together. Pour into 9x13 pan. Refrigerate until firm.

SECOND LAYER:

1 c. half and half
1/2 c. sugar
1 env. unflavored gelatin
1/2 c. cold water
1 c. sour cream
1 tsp. vanilla

Dissolve gelatin in cold water. Warm 1/2 and 1/2 and sugar; add gelatin. Stir until dissolved. Remove from heat and stir in sour cream and vanilla. Cool and put on first layer. Refrigerate until firm.

THIRD LAYER:

1 (3 oz.) pkg. raspberry jello
1 c. hot water
1 (16 oz.) can blueberries

Dissolve jello in hot water. Add blueberries; mix well. Cool and put on top of first 2 layers. Serves 12.

NOTE: You can substitute strawberry jello and strawberries for the raspberries.