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2 small packages raspberry gelatin
1 package unflavored gelatin
1 cup sugar
1 cup half and half
1 8 ounce package cream cheese, softened
1/2 cup slivered almonds
1 can blueberries
1. Dissolve 1 package raspberry gelatin in 2 cups hot water; pour into 9x13-inch pan. Chill until firm.
2. Soften unflavored gelatin in 1/2 cup cold water.
3. Place sugar and half and half in saucepan; bring to boiling point. Do not boil. Remove from heat; add softened gelatin and cream cheese.
4. Beat at low speed until smooth. Add almonds; let cool. Pour over firm raspberry layer; chill until firm.
5. Dissolve remaining raspberry gelatin in 1 cup hot water; add blueberries and juice. Let cool.
6. Pour over cheese layer; chill until firm.
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