4Th Of July-Red, White And Blue Jello Salad

• 1 (3 oz.) pkg. raspberry jello
• 1 c. boiling water
• 1 can blueberry pie filling
• 2 envelopes unflavored gelatin
• 1/2 c. cold water
• 1 (8 oz.) pkg. cream cheese
• 1 c. half and half
• 2/3 c. sugar
• 1 c. chopped nuts
• 1 (3 oz.) pkg. raspberry jello
• 1 c. cold water

1. Dissolve 1 pkg. raspberry jello in 1 cup boiling water.
2. Add blueberry pie filling.
3. Pour into 13 1/2 x 9 1/4-inch pan. Refrigerate until set.
4. Dissolve unflavored gelatin in 1/2 cup cold water.
5. Cream the cream cheese, adding unflavored gelatin.
6. Heat half and half with 2/3 cup sugar.
7. Do not boil.
8. Remove and combine together with cream cheese mixture.
9. Add chopped nuts.
10. Pour over first layer and refrigerate until set.
11. Dissolve 1 package raspberry jello in 1 cup boiling water.
12. Add 1 cup cold water. Pour over second layer after it sets.
13. Refrigerate until set.

raspberry jello, boiling water, blueberry pie filling, unflavored gelatin, cold water, cream cheese, sugar, nuts, raspberry jello, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=165344 (may not work)