2 (3 oz.) pkgs. raspberry jello
1 bay frozen raspberries
8 oz. softened cream cheese
1 c. half and half
1/2 c. walnuts
1 tbsp. Knox gelatin
1/4 c. cold water
1 c. sugar
1 tsp. vanilla

FIRST LAYER: In 9x13 glass pan add a 3-ounce jello per instructions on box. Let set; score jello with fork.

SECOND LAYER: In cup put water and Knox gelatin; let set. In pan over medium heat add sugar and half and half; heat to almost boil. Then add water and gelatin and stir until dissolved. Add cream cheese and vanilla; beat until smooth. Add nuts and pour over jello. Let set.

THIRD LAYER: Let raspberries thaw. Mix a 3-ounce jello with 1 cup boiling water, then add juice from thawed raspberries (about 2/3 cup). Mix. Pour over jello; sprinkle with raspberries and let set. Cut into 3x3 pieces.