Blueberry Salad - cooking recipe

Ingredients

1 envelope Knox gelatine
1/4 c. water
3/4 c. granulated sugar
1/2 pt. half and half
1 tsp. vanilla
1 c. sour cream
1 box raspberry Jell-O
1 c. boiling water
1 can blueberries in syrup

Preparation

Mix the Knox gelatine and 1/4 cup water; set aside. Stir 3/4 cup sugar and half and half and cook to boiling; remove from heat. Add vanilla, sour cream and Knox gelatine mixture; mix well. Pour into 9 x 9 dish. Let set up in refrigerator about 2 to 4 hours.