2 pkgs. raspberry Jello
2 c. boiling water
1 c. cold water
1 env. Knox gelatin
1 c. sugar
1 (#303) can blueberries
8 oz. cream cheese
1 c. half & half
1/2 c. cold water
1/2 c. chopped nuts
1 tsp. vanilla

FIRST LAYER: Dissolve 1 package Jello in 1 cup hot water. Add 1 cup cold water. Pour into 8"x12" pan. Let set.

SECOND LAYER: Dissolve gelatin in 1/2 cup cold water. Heat cream and sugar, not boiling. Add gelatin and vanilla. Stir in beaten cream cheese. Add nuts. Pour over 1st layer. Let set.

THIRD LAYER: Dissolve 1 package Jello in 1 cup boiling water. Add berries and juice. Pour over cream cheese layer. Chill. Cut in squares and serve. Low fat cream cheese and sugar free Jello can be used.