1 sm. pkg. raspberry gelatin
2 c. hot water
1 sm. pkg. plain gelatin
1/4 c. cold water
1 c. sugar
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese
1 sm. can crushed pineapple
1 c. chopped pecans
1 sm. pkg. raspberry gelatin
1 c. hot water
1/2 c. water
2 c. fresh blueberries

Dissolve raspberry gelatin in hot water and pour into 9"x13" pan and chill until jelled.

Soften plain gelatin in cold water. Heat cream cheese and sugar until hot (not boiling); add gelatin to hot mixture; stir until dissolved. Place all ingredients except pineapple and nuts in blender until smooth. Then add pecans and pineapple; pour over first layer and chill until firm.

Dissolve raspberry gelatin in hot water. Bring blueberries to a boil in water, simmer 3 to 4 minutes. Let cool. Stir in blueberries and juice into gelatin mixture. Pour over second layer. Let set overnight.