Red, White and Blue Salad

Ingr:

1 can blueberries, drained

2 cups hot water

2 pkgs raspberry jello

1 pkg frozen raspberries

1/2 pt light cream

1/2 cup sugar

1 envelop plain gelatin

1/4 cup cold water

1/2 pt sour cream

1 tsp vanilla

Dissolve 1 pkg raspberry jello in half of hot water, add raspberries and gel in bottom of 13 by 9 inch pan for a couple of hours.

Heat cream and suar until hot. Mix unflavored gelatin in cold water. Add to light cream mixture. Add sour cream and vanilla to mix and chill. Spread on top of gelled mixture. Gel for a couple of hours. Dissolve second pkg raspberry jello in last half of hot water and addblueberries. Cool. Add to top of gelled mix and gel overnight.