1 envelope plain gelatin
1/4 cup cold water
3/4 cup sugar
1/2 pint whipping cream
1 cup sour cream
1 tbsp. vanilla
1 3-ounce pkg. cherry Jello
1 cup boiling water
1 15-ounce can blueberries, undrained
Whipped Topping (optional)
4 maraschino cherries, halved (optional)

Soften gelatin in cold water in small bowl, set aside. Combine sugar and cream in medium saucepan, bring to a boil and remove from heat. Stir in softened gelatin, sour cream and vanilla. Pour into a 6-inch by 10-inch dish and chill for 4 hours or, until firm. Mix Jello and boiling water and stir until dissolved in a medium-sized bowl. Add blueberries and let cool for 5 minutes. Pour Jello-blueberry mixture over first chilled and firm layer and chill about 4 hours or, until firm. To serve, cut into squares and top with whipped topping and half a maraschino cherry if desired.