Dissolve lemon jello in 1/2 c. hot water, set aside. Cream in mixer: cream
cheese, vanilla, sugar, and sour cream. Combine with lemon jello and pour
into ring mold. Refrigerate.
Dissolve other 2 boxes jello in 1 1/2 c. hot water. Add 1/2 c. juice from
blueberries. Let sit awhile and add blueberries. Pour over lemon jello in
mold. Refrigerate until set.
Posted to JEWISH-FOOD digest by "Paula Miller Jacobson" <paulaj@erols.com>
on Apr 1, 1998
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