FIRST LAYER:

2 lg. pkg. cherry Jello

Prepare as instructed and chill.

SECOND LAYER:

2 c. sugar
2 c. half & half
2 (8 oz.) pkg. cream cheese, at room temperature
2 env. Knox gelatin
1 tbsp. vanilla

Cook sugar and half & half until bubbles. Add cream cheese, mix 2 envelopes Knox gelatin in 1 cup cold water, add to cooked mixture. Add vanilla, mix well and spread over firm fist layer.

THIRD LAYER:

1 lg. blackberry Jello

Mix per instructions. Stir in 1 large package frozen blackberries. Spread over second layer and chill; best made in glass dish so can see layers. Good.