- 2 packages raspberry Jello (3 oz. size)
- 3/4 cup boiling water
- 1 pint raspberry sherbet
- 1 cup sour cream
- 1 cup boiling water
- 1 cup cold water
- 1 1/2 cups blueberries (frozen or canned), drained
Dissolve one package raspberry gelatin in 3/4 cup boiling water. Add sherbet, stir to blend. Pour into mold; chill until firm. Spread with sour cream. Dissolve second package raspberry gelatin in 1 cup boiling water, add 1 cup cold water and blueberries. Spoon blueberry mixture over sour cream layer. Chill until firm.
By Robin from Washington, IA
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