1 (3 oz.) raspberry Jello
1 3/4 c. boiling water
2 pkgs. gelatin
1/2 c. cold water
1 c. half and half
8 oz. cream cheese
1 tsp. vanilla
1/2 c. chopped pecans
1 (3 oz.) black cherry Jello
1 c. boiling water
1 (15 oz.) blueberries, drained
1 c. sugar

Dissolve raspberry Jello in 1 3/4 cups water. Pour into 9 inch square dish. Combine half and half and sugar in saucepan; heat. Add gelatin, stirring until dissolved. Remove from heat, add cream cheese and vanilla. Beat until smooth. Stir in nuts. Pour this over congealed raspberry. Store in refrigerator until firm. Dissolve black cherry Jello in 1 cup water, stir in blueberries. Cool. Pour over cream cheese layer. Chill.