3 6-oz. pkgs. raspberry flavored gelatin mix
3 1/4 cups boiling water
1 .25-oz. pkg. unflavored gelatin
1/2 cup cold water
1 cup half-and-half
1 cup sugar
1 tsp. vanilla
1 8-oz. pkg. cream cheese, softened
1 cup boiling water
1 21-oz. can blueberry pie filling
In a medium bowl, dissolve 2 pkgs. of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate
until firm.
In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half-and-half, sugar and vanilla and cook over
medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese.
Spread over raspberry gelatin layer.
In a medium bowl, dissolve the remaining pkg. of raspberry gelatin in 1 cup boiling water.
Stir in blueberry pie filling and pour over the cream cheese layer. Chill until firm.
