1 small box red raspberry jell-o
1 small box berry blue jell-o (or a 2nd box of red rasp. if you can't find this)
3 cups boiling water (not all at once)
1 envelope knox gelatin
1/2 c. cold water
1 c. half & half
1 c. sugar
1 t. vanilla
1 8 oz pkg. cream cheese
1 c. chopped pecans
1 can wild blueberries (wyman's works best - don't drain)
First Layer:
Dissolve 1 box of red rasp jell-o in 2 cups boiling water. Pour in 9x13 pan and place in fridge. Allow to set before next layer
Second Layer:
Dissolve plain gelatin in 1/2 c. Cold water. Heat 1/2 & 1/2 & sugar until it just about boils. Mix w plain gelatin mixture. Add vanilla and cream cheese. Blend this until smooth so there are no chunks of cream cheese. Then add the nuts. Pour over first layer and allow to set in the refridgerator.
Third Layer:
Dissolve other box of Jell-o in 1 c. boiling water; stir until dissolved. Add bluberries with juice. Allow to cool before pouring over second layer. When mixture is luke warm pour third layer on and allow to set.
Don't take this to a picnic or anywhere it will be set in the sun for a long time.
Recipe from Jaci Kern
