Red, White & Blue Salad

Serves 10

2 small boxes raspberry jell-o
½ c. cold water
8 oz. cream cheese, softened
1 c. sugar
15 oz. can blueberries, do not drain
3 c. hot water
1 envelope Knox gelatin
1 c. half & half
1 t. vanilla
1/8 c. nuts (optional)

1st layer: dissolve 1 box raspberry jell-o in 2 c. hot water. Pour into 9x13” baking dish. Chill till firm.

2nd layer: dissolve gelatin in ½ c. cold water. Heat half & half and sugar without boiling and add gelatin. Add vanilla and softened cream cheese. Mix until smooth. Add nuts, if desired. Pour over chilled 1st layer and return to refrigerator to chill until set.

3rd layer: dissolve 1 box raspberry jell-o in 1 c. hot water. Add blueberries including the juice. Pour over chilled 1st and 2nd layers and return to refrigerator to chill until set. Serve chilled.