4th of July Jello Salad

1 pkg. (3 oz) berry blue gelatin
2 cups boiling water, divided
2 1/2 cups cold water, divided
1 cup fresh blueberries
1 envelope unflavored gelatin (Knox)
1 cup heavy whipping cream
6 Tbsp. sugar
3 cups (16 oz) sour cream
1 tsp. vanilla extract
1 pkg. (3 oz) raspberry gelatin
1 cup fresh raspberries
Whipped topping, optional

1. Dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water.  Add blueberries. Pour into a 3 qt. serving bowl.  Refrigerate until firm, about 1 hour.

2. Ina saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute.  Add cream and sugar; cook and stir over low heat until dissolved.  Cool to room temperature.  Whisk in sour cream and vanilla.  Spoon over blue layer.  Refrigerate until firm.

3.  Dissolve raspberry gelatin in remaining boiling water; stir in remaining cold water.  Add raspberries.  Spoon over cream layer.  Chill until set.  Top with shipped topping and berries if desired.

Per serving:  179 cal., 1g fat, 40 mg chol, 46 mg sod, 18 carb. (16 sugars, 1 g fiber) 3 g pr.

Taste of Home - Summer 2017 pg. 90