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

Ingredients

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

Preparation

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