Red, White ‘n’ Blue Salad

Directions

• 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.
• In a 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.
• Dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Top with whipped topping and berries if desired.