1 (1 pound 3 ounce) can blueberries,
First layer: Dissolve one package raspberry Jell-O in 2 cups hot water and pour
into 8 x 12-inch shallow dish.
Second layer: Soften one envelope unflavored gelatine in 1/2 cup cold water.
Heat half-and-half cream with sugar (without boiling), then stir in the softened
gelatine. Add vanilla extract and cream cheese. Cool to room temperature and add
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.
Posted by kdipaolo at Recipe Goldmine 6/6/01 9:40:32 pm.