1. In a large bowl, dissolve berry blue jello in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into 3 quart serving bowl. Refrigerate until firm, about 1 hour.
2. Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.
3. In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add rasperries. Spoon over cream layer. Chill until set. Garnish with whipped cream topping and additional berries if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (213g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 201 (65%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 74.3mg||23 %|
|Sodium 104.8mg||4 %|
|Potassium 110.7mg||3 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 22.8g|
|Protein 5.1g||7 %|
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Calories per serving: 308
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