FIRST LAYER:

1 pkg. strawberry Jello (3 oz.)
2 c. hot water

SECOND LAYER:

1 env. unflavored gelatin
1/4 c. cold water
1 c. coffee cream
1 c. sugar
1 tsp. vanilla
2 c. dairy sour cream

THIRD LAYER:

1 pkg. raspberry Jello (3 oz.)
1 c. hot water
1 c. blueberries, drained
1 c. blueberry juice

Use 13 inch pan or glass baking dish.

First Layer: Combine ingredients, stir until dissolved, pour into dish and refrigerate until firm.

Second Layer: Soak unflavored gelatin in cold water. Combine cream and sugar in a pan and stir over a low flame until sugar is dissolved. Remove from heat, stir in unflavored gelatin while mixture is hot, then cool and add vanilla. Fold in sour cream. Spoon over firm first layer. Refrigerate until second layer is firm.

Third Layer: Dissolve Jello in hot water. Cool slightly. Stir in 1 cup blueberry juice and berries. Spoon over second layer. Refrigerate until set. Makes 15 servings.