2 (6 oz.) pkgs. raspberry Jello
4 c. boiling water
1 can whole blueberries
1 sm. pkg. frozen raspberries
1 (8 oz.) pkg. cream cheese
1 c. cream
1 c. sugar
1 env. unflavored gelatin
1/2 c. water
2 tsp. vanilla
1/2 c. slivered almonds

Put 1 package raspberry Jello in each of 2 bowls. Add 2 cups boiling water to each and dissolve Jello. To one bowl, add 1 can undrained blueberries; mix. To other bowl, add 1 package frozen raspberries. Pour raspberry mixture into serving dish (9x13) and let set until firm (1/2 hour).

Meanwhile, dissolve gelatin in water. Add cream, sugar, flavoring and heat until hot. Remove from heat, add softened cream cheese and beat until smooth. Cool. Add almonds. Pour this cream mixture onto raspberry layer. Let set. Pour blueberry mixture onto cream cheese layer. Let set. Pretty for 4th of July.