2 (6 oz.) pkg. raspberry Jello
1 env. Knox unflavored gelatin
1 c. cream or half & half
8 oz. Philadelphia cream cheese
1/2 c. walnuts, chopped
1 can blueberry pie filling
3/4 c. sugar
1 tsp. vanilla

First Layer: Dissolve 1 package Jello in 3 1/2 cups hot water. Chill in 9 x 13 inch pan until firm.

Second Layer: Dissolve plain gelatin in 1/2 cup cold water. Mix with cream; heat. Do NOT boil!! Add sugar and vanilla. Remove from stove and add cream cheese and nuts. Pour over first layer. Set until firm.

Third Layer: Dissolve 2nd package of Jello in 2 cups hot water. Stir in blueberries. Pour over Second Layer and chill.