Line the bottom of a 9 X 13 dish with Parchment paper.  Make the Grape Jello according to package directions, and pour into the 9 X 13 dish. Place the dish in the refrigerator to set the Jello, about an hour.  Make one envelope of the Un-flavored Gelatin; pour 1/2 cup of water in a medium dish, and sprinkle the envelope of Gelatin over the water, and let it sit for 5 minutes, to bloom, or absorb all the water.  Bring another 1/2 cup of water to a boil, and pour over Gelatin, and stir to dissolve.  Pour in 1/2 cup of Eagle-brand Milk, and stir well to combine.  Let mixture cool, and remove the dish from the refrigerator, and pour over Grape Jello layer, and return the dish to the refrigerator.  Let white layer set for about an hour until firm.  Make the Blue Raspberry Jello, according to box directions, and let cool until just barely warm.  Remove the dish from the refrigerator, and pour the Blue Raspberry layer over the white layer, and return the dish to the refrigerator. Let set in the refrigerator for about an hour, or until firm to the touch.  Make the second white layer, exactly like the directions for the first white layer, and pour the 2nd white layer of Gelatin over the Blue Raspberry layer, and place the dish back in the refrigerator until firm to the touch.  When the second white layer is firm, make the Raspberry Jello according to package directions.  Let the Raspberry Jello cool to room temperature, and pour over the white layer.  Place the dish back in the refrigerator, and let the Raspberry layer set or firm.  When the Raspberry layer is completely set (about 2 - 3 hours).

Cut the Jello into large square pieces (3 X 3 inches) and serve topped with Whipped cream, and a fresh raspberry on top.  Enjoy!