Nutrition per serving may change if servings are adjusted.
2 envelopes unflavored gelatin
½ cup sugar
4 cups peach-white-cranberry juice or ginger ale
1 tablespoon lemon juice
2 cups blackberries and/or blueberries
2 cups small whole strawberries, halved
Sweetened Whipped Cream
½ cup whipping cream
1 tablespoon powdered sugar
¼ teaspoon vanilla
To prepare the gelatin: in a medium saucepan stir together gelatin and sugar. Add 1 cup of the juice or ginger ale. Cook over low heat, stirring constantly, about 5 minutes or until gelatin dissolves. Remove from heat. Slowly stir in remaining juice or ginger ale and lemon juice (pour ginger ale slowly so it doesn't fizz).
Spoon blackberries into a 2-quart glass bowl or straight-sided container. Add half the gelatin mixture. Cover and refrigerate for 2 to 3 hours or until set. After one hour of chilling, in a medium bowl stir together strawberries and remaining gelatin-juice mixture. Cover and chill 1 hour or just until partially set (consistency of unbeaten egg whites). Spoon strawberry mixture on set blueberry mixture. Cover and refrigerate 3 to 4 hours or until set. Serve with Sweetened Whipped Cream.
To prepare the Sweetened Whipped Cream: in a chilled medium bowl combine ½ cup whipping cream, 1 tablespoon powdered sugar, and ¼ teaspoon vanilla. Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over).