Blueberry Jello Salad

1 package raspberry Jello gelatin
1 envelope unflavored gelatin
1 cup half & half cream
1 cup sugar
1 teaspoon vanilla
One 8-ounce package cream cheese
1/2 cup nuts
2 cups hot water
1/2 cup cold water
1 cup boiling water
1 package raspberry gelatin
One 1-pound, 3-ounce can of blueberries, including juice

First layer: Dissolve one package raspberry Jello in 2 cups hot water and pour into 8 x 12-inch shallow dish

Second layer: Soften one envelope unflavored gelatin in 1/2 cup cold water. Heat half & half cream with sugar (without boiling), then stir in the softened gelatin. Add vanilla and cream cheese. Cool to room temperature and add nuts.

Third layer: Dissolve one package raspberry gelatin in 1 cup boiling water. Stir until dissolved, then add blueberries, including juice. Allow each layer to set before adding another.