1 (3 oz.) pkg. strawberry gelatin
1 (3 oz.) pkg. raspberry or black cherry gelatin
1 env. unflavored gelatin
1 c. sugar
1 c. whipping cream
2 c. dairy sour cream
1 tsp. vanilla
1 (15 oz.) can canned blueberries, packed in syrup or water

NOTE: This salad takes time to prepare since each layer must set until firm before the next layer is added.

Dissolve 1 package strawberry gelatin in 2 cups boiling water; pour into 3 quart glass bowl. Refrigerate until firmly set.

Dissolve 1 envelope unflavored gelatin in 1/2 cup cold water; set aside. Over low heat carefully dissolve sugar in whipping cream; heat, stirring constantly, until mixture nearly boils. Remove from heat; add unflavored gelatin mixture. Cool. Blend in sour cream and vanilla; pour over first layer. Refrigerate until firm. Dissolve 1 package of raspberry dessert in 1 cup boiling water; cool. Add 1 can blueberries and juice. Pour over second layer. Refrigerate until firm. Refrigerate any leftovers. Yield: 10 servings.