1 pkg. (3 oz.) raspberry Jello
3 c. hot water
1 env. Knox gelatin
1 c. sugar
1 c. milk
1 tsp. vanilla
1 (8 oz.) cream cheese, softened
1/2 c. cold water
1/2 c. nuts, chopped (pecans)
16 oz. can blueberries (& juice)

1st Layer: Dissolve 1 package Jello in 2 cups hot water in 8 x 12 inch or 9 x 13 inch pan. Put in refrigerator until set.

2nd Layer: Soften plain gelatin in 1/2 cup cold water. Add to heated milk with sugar. Add vanilla and stir in cream cheese and nuts. Put on 1st layer and let set.

3rd Layer: Dissolve 1 package Jello in 1 cup hot water and add blueberries with juice. Let cool and pour on 2nd layer.

Be sure each layer is set before next layer is added. Be sure top layer is cold before putting in pan so as not to melt 2nd layer.