1 box red raspberry jello
1 box black raspberry jello OR blueberry jello
1 envelope plain gelatin
1 cup half and half
8 oz. cream cheese
1/2 cup pecan pieces
1 can blueberries
1 tsp. vanilla

Dissolve red raspberry jello according to the directions. Jell in a 9x13 pan. Dissolve plain gelatin in 1/2 cup of cold water. Heat one cup of half and half with 1 cup sugar. Bring to a boil. Mix in gelatin. Add 1 tsp. vanilla and cream cheese. Beat until smooth. Cool. Pour over first layer. Sprinkle pecans on top and jell.

Mix black raspberry jello with one cup of boiling water. Cool. Pour over second layer and jell.