Just in time for the 4th of July!!!!
2 pkgs (3 oz) red raspberry jello
1 envelope Knox gelatine
1 c. half and half
1 c sugar
1 tsp vanilla
1/2 c pecans chopped
1 can blueberries and juice
1 8oz package cream cheese
This is a three layer salad. Layer 1: Dissolve 1 pkg red jello in 2 c boiling water. Let set in an 8 x 8 square pan until firm.
Layer 2: heat one cup half and half with 1 cup sugar-don’t boil. Dissolve gelatine in 1/2 c cold water and let sit. Mix this with cream mixture. Add vanilla, nuts and cream cheese. Use electric mixer to beat until smooth. Pour over red jello and let set.
Layer 3: Dissolve box of red jello in 1 c hot water. Add 1 can of blueberries and juice. Pour over layer 2 and let set.