Independence Day Salad

1 pkg. (3 oz) strawberry jello
1 pkg. (3 oz) black cherry jello
2 cup sugar, divided
3 cups boiling water, divided
1 cup cold water, divided
1 pkg. (3 oz) lemon jello
1 2 cups fresh strawberries
2 cups vanilla ice cream
1 2 cups fresh or frozen blueberries

Place strawberry and black cherry jello in separate bowls. Add 1/4 cup of the sugar and 1 cup of the boiling water to each and stir until jello and sugar are completely dissolved. Add 2 cup cold water to each mixture.

Dissolve lemon jello in remaining 1 cup boiling water. Place bowl of strawberry jello in larger bowl of ice and water; stir until slightly thickened and add strawberries. Pour into a 9x5 loaf pan and chill about 5 minutes.

Add ice cream to lemon jello, blending well. Spoon carefully into pan on top of strawberry jello, chill about 5 minutes.

Place bowl of black cherry jello in large bowl of ice and water; stir until slightly thickened. Add blueberries and spoon into pan on top of lemon jello.

Chill until firm, about 6 hours or overnight.