Red, White And Blueberry Dessert

• 1 large pkg. raspberry sugar-free jello
• 2 c. hot water
• 2 c. boiling water
• 1 envelope unflavored gelatin
• 1/2 c. cold water
• 1 c. skim milk
• 1 (8 oz.) pkg. reduced calorie cream cheese
• 12 packets Equal or 1/2 c. sugar
• 1 tsp. vanilla
• 1 pt. blueberries
• 2 c. water
• 1 large pkg. raspberry sugar-free jello
• 1 c. cold water

1. Dissolve 1 package jello in hot water.
2. Add cold water and pour into a pan at least 8 x 12-inch.
3. Refrigerate until firm.
4. In a small bowl, soften gelatin in cold water.
5. Heat skim milk but do not boil.
6. Add milk to gelatin and stir in cheese, vanilla and Equal.
7. Blend until creamy.
8. Place on top of firm raspberry layer and refrigerate to set.
9. Cook 1 pint blueberries in 2 cups water just until soft.
10. Stir in raspberry jello until dissolved.
11. Add cold water.
12. Cool and pour on top of cheese layer.
13. Refrigerate until firm.
14. Makes 12 to 24 servings (1/12 equals 88 calories, 1/24 equals 44 calories with Equal).

raspberry sugar, water, boiling water, unflavored gelatin, cold water, milk, cream cheese, packets equal, vanilla, blueberries, water, raspberry sugar, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889008 (may not work)