Red, White and Blueberry Party Salad

2 (3oz) package raspberry-flavored gelatin, divided

3 cups boiling water, divided

1 envelope unflavored gelatin

1/2 cup cold water

1 cup half-and-half

1 cup sugar

1 tsp vanilla extract

1-8oz package cream cheese, softened

1/2 cup chopped pecans or walnuts, optional

1-21oz can blueberry pie filling

Dissolve 1 package raspberry-flavored gelatin in 2 cups boiling water.

Pour into a 13x9x2 inch dish; cover and chill until firm.

Sprinkle unflavored gelatin over 1/2 cup cold water in a medium saucepan; let stand 1 minute.

Cook over low heat, stirring until gelatin dissolves.

Combine half-and-half and sugar in a small saucepan; cook over low heat, stirring until sugar dissolves.

Combine gelatin mixture, half-and-half mixture, vanilla, and cream cheese in a large mixing bowl.

Beat at medium speed of an electric mixer until smooth.

Stir in chopped pecans, if desired.

Gently pour cream cheese mixture over first layer of salad.

Cover and chill until firm.

Dissolve remaining package of raspberry-flavored gelatin in remaining 1 cup boiling water; stir in blueberry pie filling.

Gently pour pie filling mixture over first two layers of salad.

Cover and chill at least 8 hours or until firm.

To serve, cut salad in squares.

Yield: 15 servings.  

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