2 (6 oz.) cherry and raspberry Jello
1 can blueberry pie filling
1 env. unflavored gelatin
1 c. cream
3/4 c. sugar
1 tsp. vanilla
8 oz. pkg. cream cheese, softened
1 c. chopped pecans

FIRST LAYER: Dissolve raspberry Jello in 1 cup boiling water; add blueberries; pour into 9x13 glass baking dish and let set until firm.

SECOND LAYER: Dissolve unflavored gelatin in 1 cup cold water; set aside. Heat cream and sugar without boiling, until sugar has dissolved; add gelatin mixture, vanilla and cream cheese; blend well; add nuts and spread over first layer; let set.

THIRD LAYER: Dissolve cherry Jello as directed; when thickened; pour over cheese layer; set until firm.