Instructions: 1. Dissolve blue/black gelatine in hot water.

2. Add cold water and chill until thickened.

3. Stir in blueberries. Pour into an 8-cup mold (star-shaped is lovely) or 9-cup bundt pan.

4. Chill until set, but not firm.

5. Dissolve lemon gelatine in boiling water.

6. Let cool slightly, then stir in sour cream.

7. Chill until thickened, then stir in banana slices and optional marshmallows.

8. Spoon over blueberry mixture in mold.

9. Chill until set, but not firm.

10. Dissolve strawberry gelatine in boiling water.

11. Stir in frozen strawberries, stirring until fruit thaws.

12. Chill until thickened. Spoon over white mixture in mold. Chill until firm or overnight. Break from mold, garnish with fresh berries if desired, and serve either with whipped cream, or your favorite fruit salad dressing.

Makes about 8 cups - serves 12-14.

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