4 PKGS. RASPBERRY GELATIN, DIVIDED 3 1/2 C. HOT WATER, DIVIDED 1 C. BLUEBERRY PIE MIX 1 CARTON SOUR CREAM 1 QT. RASPBERRY OR VANILLA ICE CREAM
DISSOLVE 2 PKGS. GELATIN IN 2 C. HOT WATER. ADD THE PIE MIX AND POUR INTO A LARGE PAN. LET SET. SPREAD WITH SOUR CREAM. DISSOLVE THE REMAINING 2 PKGS. GELATIN IN 1 1/2 C. HOT WATER. ADD THE ICE CREAM AND POUR OVER THE SOUR CREAM LAYER.
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