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Blueberry Jello Salad

1 package raspberry Jello gelatin
1 envelope unflavored gelatin
1 cup half and half cream
1 cup sugar
1 teaspoon vanilla
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
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 and 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.