2 pkg. red raspberry Jello
1 env. Knox gelatin
1 c. half & half
1 tsp. vanilla
1 can blueberry pie filling
3 c. boiling water
1/2 c. cold water
1 c. sugar
1 (8 oz.) pkg. cream cheese
1 c. pecans

Bottom Layer: Dissolve 1 package red Jello in 2 cups boiling water. Put in a 9 x 13 inch dish. Let set.

Middle Layer: Dissolve Knox gelatin in 1/2 cup cold water. Heat half & half with the sugar; add the Knox, vanilla, cream cheese and nuts. Chill and spread.

Top Layer: Dissolve 1 package red Jello in 1 cup boiling water. Mix with pie filling. Cool; then spread on top of other 2 layers.