2 (3 oz.) pkgs. raspberry gelatin
3 c. hot water
1 env. Knox gelatin
1/2 c. cold water
1 c. half and half
1 c. sugar
8 oz. pkg. cream cheese
1 c. chopped pecans
1 can blueberries & juice
1 tsp. vanilla

FIRST LAYER: Dissolve 1 package raspberry gelatin in 2 cups hot water. Pour into an 8"x10" pan and allow to set.

SECOND LAYER: Dissolve Knox gelatin in cold water. Heat cream and sugar without boiling. Mix into gelatin mixture. Add vanilla, cream cheese and nuts. Blend well, pour over first layer, and allow to set.

THIRD LAYER: Dissolve remaining package of raspberry gelatin in 1 cup hot water. Add blueberries and juice. Blue food coloring may be added, if desired. Pour over white layer and let set until firm.