4TH OF JULY SALAD

1 (3 oz.) pkg. raspberry Jello
3 c. hot water
1 env. Knox gelatin
1 c. sugar
1 c. milk
1 tsp. vanilla
1 (8 oz.) cream cheese, softened
1/2 c. cold water
1/2 c. nuts, chopped (pecans)
1 (3 oz.) pkg. lemon jello
16 oz. can blueberries (& juice)

1st Layer: Dissolve 1 package Jello in 2 cups hot water in 8 x 12 inch or 9 x 13 inch pan. Put in refrigerator until set.

2nd Layer: Soften plain gelatin in 1/2 cup cold water. Add to heated milk with sugar. Add vanilla and stir in cream cheese and nuts. Put on 1st layer and let set.

3rd Layer: Dissolve 1 package Jello in 1 cup hot water and add blueberries with juice. Let cool and pour on 2nd layer.

*Be sure each layer is set before next layer is added. Be sure top layer is cold before putting in pan so as not to melt 2nd layer.

Serve when set.