Step 1

Mix raspberry Jello with boiling water for 1-2 minutes or until the jello is completely dissolved. Add the frozen raspberries and stir to combine. Pour into a 9X13 dish. Refrigerate until completely set (1-2 hours).

Step 2

In a small bowl, stir the unflavored gelatin into the cold water. Set aside.

Step 3

In a saucepan over medium heat, mix the cream and sugar together for about 3-4 minutes until the mixture is hot. Add the unflavored gelatin/water mixture and continue to stir the mixture for about 2 more minutes.

Step 4

Remove from heat and add the sour cream and vanilla extract. Whisk the mixture until completely smooth. Pour this layer very gently on top of the set raspberry layer. Refrigerate until firm (1-2 hours).

Step 5

Add the blue jello to the boiling water and mix for about 1-2 minutes or until the jello is completely dissolved. Add the blueberry pie filling to the jello and mix until well combined. Pour on top of the creamy layer and refrigerate until completely set, about 1-2 hours.

Step 6

Slice the layered jello into squares and serve. Store any leftovers in the refrigerator.