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2 (3 oz.) pkg. raspberry
2 c. hot water
1 c. half and half cream
1 c. sugar
1 envelope unflavored gelatin
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 (No. 303) can blueberries
with juice
1 (3 oz.) pkg. raspberry jello
1 c. hot water

First layer: Dissolve 1 package Jell-O in 1 cup hot
water. Pour into 8 x 10-inch glass dish. Let Jell-O set
Second layer: Heat half and half in pan and add sugar.
Take off heat and add clear gelatin (softened in cold water),
softened cream cheese and vanilla. Pour over first layer and
let set completely.
Third layer: Dissolve 1 package jello in 1 cup hot
water. Add blueberries and juice. Pour over last two layers.
If you want to mold this salad, 1st layer: Cut water to
1 1/2 cups; 2nd layer, cut half and half to 1/2 cup and sugar
to 1/2 cup; 3rd layer, cut hot water to 1/2 cup.
Makes 10 to 12 servings.

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