| 1 | Recipe by: jo anne merrill preparation time: 3:00 Dissolve 1 package raspberry gelatin in boiling water. |
| 2 | Pour into 9 x 13 x 2-inch pan. |
| 3 | Chill until firm. |
| 4 | Combine packet of unflavored gelatin with cold water; set aside. |
| 5 | Mix half and half in saucepan; bring to a boil. |
| 6 | Remove from heat. |
| 7 | Add softened cream cheese and beat until very smooth. |
| 8 | Add vanilla extract, nuts and unflavored gelatin mixture. |
| 9 | Stir until gelatin is dissolved. |
| 10 | Cool, then pour over the chilled layer. |
| 11 | Chill until firm. |
| 12 | Drain blueberries (if using canned); add enough water to blueberry juice to make 2 cups liquid. |
| 13 | Bring this to a boil. |
| 14 | Add remaining raspberry gelatin package; stir until dissolved. |
| 15 | Cool this mixture then stir in blueberries. |
| 16 | Pour this mixture over cheese layer and chill until firm. |
| 17 | Decorate with sliced strawberries and a few reserved blueberries if desired |
