LAYER 1:

1 (3 oz.) pkg. raspberry Jell-O gelatin
2 c. boiling water

Stir Jell-O into boiling water, stirring until dissolved. Pour into 9 x 13-inch pan. Refrigerate until firm.

LAYER 2:

1/2 c. cold water
1 envelop Knox unflavored gelatine
1 cup half & half (half milk/half cream)
1 cup sugar
1 (8 oz.) pkg. cream cheese, softened

Slowly sprinkle gelatine over cold water while stirring constantly. Heat cream and sugar until hot, but NOT boiling. Add softened gelatine and cream cheese into this mixture while still steaming hot. Process in blender until smooth.

Pour over the first layer and refrigerate until firm.

LAYER 3:

1 (3 oz.) pkg. raspberry Jell-O gelatin
1 c. boiling water
1 (16 oz.) can blueberries, undrained

Dissolve gelatin in water. Add undrained blueberries. Pour over cheese layer and chill.