2 pkgs. raspberry Jello
2 c. boiling water
1 env. unflavored gelatin
1 c. cold water
1 c. half and half
1 c. sugar
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1/2 c. chopped pecans
1 can blueberries with juice
1 c. whipped topping

Dissolve 1 package of raspberry Jello in boiling water. Pour into 9x13 inch pan.

Combine unflavored gelatin and cold water, set aside. Combine half and half and sugar, bring to a boil. Remove from heat; add cream cheese and beat until smooth. Add vanilla, nuts, and unflavored gelatin, cool. Pour mixture over chilled layer and chill until second layer is set.

Drain blueberries and add enough water to juice to equal 2 cups of liquid. Heat liquid to boiling and add remaining raspberry Jello.

Stir until Jello is dissolved and add blueberries. Pour over the cheese layer and chill until firm. Just before serving, spread one cup of whipped topping over top of salad.