6 oz. raspberry Jello
1 pkg. unflavored gelatin
8 oz. cream cheese
1 c. sugar
1 c. coffee cream
1 tbsp. vanilla
1/2 c. nuts (walnuts)
1 can blueberries in heavy syrup

FIRST LAYER: Dissolve 3 oz. Jello in 2 cups hot water. Pour in a 9x13 inch pan. Refrigerate until set.

SECOND LAYER: Dissolve unflavored gelatin in 1/2 cup cold water. Set aside. Heat 1 cup coffee cream with 1 cup sugar without boiling. Mix with gelatin. Add vanilla, cream cheese, and nuts. Pour on top first layer.

THIRD LAYER: Dissolve 3 oz. Jello with 1 cup hot water. Stir in can of blueberries and syrup. Pour on top of second layer. Refrigerate.