1/2 pt. whipping cream
1 c. sugar
1/2 pt. sour cream
1 tsp. vanilla
1/4 c. cold water
1 sm. pkg. raspberry Jello
1 (15 oz.) blueberries in syrup
1 c. boiling water
1 env. Knox gelatin

Use small tupperware type Jello mold; spray with Pam vegetable oil.

Sprinkle Knox gelatin over 1/4 cup cold water and stir. Put aside. Heat and stir with a wire whisk, whipping cream and sugar until dissolved (not too long). Remove from heat.

Stir in "set" knox gelatin and add vanilla and sour cream stirring gently with wire whisk until smooth. Pour into Jello mold and chill until set (about 30 minutes to an hour). Dissolve raspberry Jello in 1 cup boiling water. Slowly add blueberries and syrup. Pour mixture carefully on top of chilled Jello.