1 (3 oz.) pkg. raspberry Jello
1 c. hot water
1 (10 oz.) pkg. frozen raspberries

Stir until gelatin dissolves. Add raspberries. Pour into mold or 9 x 13 inch pan. Chill until firm.

2ND LAYER:

1 env. unflavored gelatin
1/2 c. cold water
1 c. half & half
1 c. sugar
1 tsp. vanilla
1 (8 oz.) cream cheese, softened
1/2 c. chopped pecans

Soften gelatin in cold water. Heat cream and sugar until hot, but not boiling. Blend all ingredients except nuts until smooth. Stir in nuts. Cool, then pour over 1st layer. Chill.

3RD LAYER:

1 (3 oz.) pkg. black cherry or blackberry Jello
1 c. hot water
1 can or 1 pkg. frozen blueberries

Prepare 3rd layer just like the 1st layer. Cool. Pour over 2nd layer. Chill and only if you are using a 9 x 13 inch pan, top with Cool Whip.