2 (3 oz.) pkgs. raspberry Jello
3 c. hot water
1 pkg. unflavored gelatin
1/2 c. cold water
1 c. sugar
1 c. half and half
1 (8 oz.) pkg. cream cheese (soft)
1/2 c. chopped nuts
1 tsp. vanilla
1 (16 oz.) can blueberries
9x13 glass dish or cake pan

First layer: 1 package (3 ounce) raspberry Jello. Dissolve Jello in 2 cups hot water, pour in pan. Allow to set. NOTE: Allow each layer to set well before adding the next.

Second layer: Dissolve 1 package unflavored gelatin in 1/2 cup cold water. Heat 1 cup half and half and 1 cup sugar, do not boil. Stir in dissolved gelatin. Add 1 teaspoon vanilla and cream cheese. Stir until creamy. Let cool and add 1/2 cup chopped nuts. Pour on top of first layer and let set.

Third layer: Dissolve 1 (3 ounce) package raspberry Jello in 1 cup hot water, cool. Add 1 (16 ounce) can blueberries with juice. Refrigerate. Comes out red, white and blue.