1 (6 oz.) pkg. strawberry Jello
2 env. Knox gelatin
1 c. milk or coffee cream
1/3 c. sugar
1 tsp. vanilla
1 (8 oz.) pkg. softened cream cheese
1/2 c. walnuts
1 (31 oz.) can blueberry pie filling

BOTTOM LAYER: Soften 1 package Knox gelatin in 1/2 cup cold water. Add 2 cups hot water and Jello. Stir until dissolved. Add 2 cups cold water and stir. Pour into a 9"x13" pan. Chill until firm.

MIDDLE LAYER: Soften 1 package Knox gelatin in 1/2 cup cold water. Heat milk with sugar, stir until dissolved, add to gelatin and stir until dissolved. Add vanilla, cream cheese and nuts; mix well. Pour over bottom layer and chill until set.