2 (3 oz.) boxes raspberry Jello
2 1/2 c. boiling water

2ND LAYER:

1 c. Carnation evaporated milk
1 c. sugar
1 env. Knox gelatin
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened
1/2 c. chopped nuts

3RD LAYER:

1 sm. raspberry Jello
1 c. boiling water
1 can blueberry pie filling

Make in 9 x 13 inch pan.

1st Layer: Dissolve both boxes of Jello in the boiling water. Let set until firm.

2nd Layer: Heat Carnation and sugar almost to boiling. Add gelatin, vanilla, and cream cheese. Blend until cream cheese is smooth, then add nuts. Cool, then pour on top of Jello layer. Let set until firm.

3rd Layer: Dissolve Jello in boiling water. Add blueberry pie filling. Cool, then pour over top. Chill.