Blueberry Salad - cooking recipe

Ingredients

1 pkg. Knox unflavored gelatine
1/4 c. hot water
1 c. sugar
1/2 c. heavy cream
1 tsp. vanilla
1 pt. sour cream
1 small pkg. raspberry jello
1 c. boiling water
1 (15 oz.) can blueberries with syrup

Preparation

Bottom Layer:
Dissolve Knox gelatine in the 1/4 cup hot water; set aside.
Stir the sugar into the unwhipped heavy cream. Heat sugar and cream until it bubbles, then add to gelatine mixture.
Add vanilla and sour cream; stir until lumps disappear. Place into mold.
Refrigerate until congealed.