3 oz. pkg. strawberry jello
3 oz. pkg. raspberry jello
2 c. boiling water
3 egg whites
2 (10 oz.) pkgs. frozen strawberries, partially thawed

In medium bowl, dissolve jello in hot water, stirring well. Stir in berries and juice. Chill until partially set - about 2 hours. Add egg whites and beat, using electric mixer on medium speed, about 3 to 5 minutes, until fluffy. Pour into an oiled mold and chill overnight. Serve with sauce:

SAUCE:

1 c. milk
4 egg yolks
1/3 c. sugar
1/8 tsp. salt
1/2 to 1 tsp. vanilla

Cook over hot water, in a double boiler until hot and coats a spoon, 10 to 12 minutes. Stir in vanilla. Refrigerate, covered, until well chilled. Unmold jello onto serving plate and pour sauce over each serving. More berries or nuts can go on the sauce if desired.