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1 (3 oz.) pkg. red raspberry
3 c. boiling water, divided
2 envelopes unflavored gelatin
(2 Tbsp.)
1/2 c. cold water
1 c. sugar
1 c. half and half
1 (8 oz.) pkg. cream cheese,
1 tsp. vanilla
1/2 c. chopped pecans
1 (3 oz.) pkg. black raspberry
1 (15 oz.) can blueberries,

Dissolve red raspberry jello in 2 cups boiling water.
Pour into a 9-inch square pan and chill until firm. Soften
unflavored gelatin in cold water. Combine sugar and half and
half. Heat, but do not boil. Add unflavored gelatin, stirring
to dissolve. Add cream cheese and vanilla to gelatin mixture
and beat until smooth, add nuts. Pour over congealed gelatin.
Chill until firm. Dissolve black raspberry jello in 1 cup
boiling water. Add blueberries. Pour over cream cheese
mixture. Chill until firm. Serves 9 to 18.

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