RED WHITE AND BLUE SALAD

2 boxes (3 oz. each) red raspberry Jello
1 envelope unflavored gelatin
1 c. milk
1 c. sugar
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened
1 c. walnuts, finely chopped
1 (16 oz.) can blueberries in syrup

FIRST LAYER:
Dissolve 1 box raspberry Jello in 2 cups hot water. Pour into 9 x 13 inch pan and allow to set before making the next layer.

SECOND LAYER:
Dissolve unflavored gelatin in 1/2 cup cold water. Combine milk and sugar, heat to scalding point. Stir into gelatin. Add vanilla and cream cheese. Blend thoroughly using a blender or mixer on high speed. Cool slightly. Stir in nuts. Pour over first layer and allow to set before making next layer.

THIRD LAYER:
Dissolve the second box of raspberry gelatin in 1 cup of hot water. Add blueberries with their liquid. Pour over second layer and allow to set before serving.

Serves 8 to 10.