|Strawberry gelatin||3 Ounce (1 Package)|
|Strawberries||1 Pint, sliced|
|Unflavored gelatin||1⁄2 Ounce (2 Envelopes, 1/4 Ounce Each)|
|Cold water||1⁄2 Cup (8 tbs)|
|Sour cream||2 Cup (32 tbs)|
|Lemon gelatin||3 Ounce (1 Package)|
Prepare strawberry gelatin as directed on package.
Pour a 1/8 inch layer in the bottom of a lightly oiled 8-cup mold.
Refrigerate 20 minutes or until firm.
Arrange 6 to 8 strawberry slices on top of the gelatin layer.
Pour a 1/4 inch layer of gelatin over berries; refrigerate until almostfirm.
Refrigerate remaining strawberry gelatin until mixture mounds when dropped from a spoon.
Fold in remaining strawberry slices; gently spoon into mold.
Refrigerate until almost firm.
Sprinkle unflavored gelatin over 1/2 cup water.
Heat, stirring constantly, until dissolved.
Add unflavored gelatin and 2 tablespoons of the sugar to the sour cream, mixing well.
Pour over the molded strawberry layer; refrigerate until almost firm.
Prepare lemon gelatin as directed on package.
Combine 1/2 cup lemon gelatin and blueberries in the blender; blend at lowspeed until pureed.
Add blueberry mixture to the remaining lemon gelatin; stir in remaining unflavored gelatin and remaining 2 tablespoons sugar.
Refrigerate until mixture mounds when dropped from a spoon.
Pour over sour cream layer; refrigerate until firm.
Makes 12 servings.