• 1 (3-ounce) package blueberry Jell-O
  • 2 cups boiling water, divided
  • 2-1/2 cups cold water, divided
  • 1-1/2 cup fresh blueberries
  • 1 tablespoon unflavored gelatin
  • 1 cup heavy whipping cream
  • 6 tablespoons sugar
  • 2 cups sour cream
  • 1 teaspoon vanilla extract
  • 1 (3-ounce) package raspberry Jell-O
  • 1 cup fresh raspberries (optional)
  • Whipped topping and additional berries, if desired


Dissolve blueberry Jell-O in 1 cup boiling water and stir in 1 cup cold water. Add blueberries. Pour into a 3-quart serving bowl or a 9x13-inch pan. Refrigerate until firm, about 1 hour.

In a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water and 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 Jell-O in remaining boiling water and stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Top with additional whipped cream and berries if desired.

I never bother adding raspberries. This may not be a quick dish to make during busy summertime, but is a very refreshing, not so sweet, dessert to serve at a picnic. It’s well worth the time to make it.

Wishing everyone a healthy and beautiful summer.

Recipe by Irvin and Jolene Newswanger, Shawn, 10, Caleb, 7, and Jared, 4, Morgantown, Pennsylvania


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