| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Desserts, Jello, Salads |
16 |
Servings |
INGREDIENTS
| 2 |
|
Boxes raspberry jello (3 ounce size); divided use |
| 1 |
|
Envelope unflavored gelatin |
| 1 1/2 |
c |
Cold water; divided use |
| 2 |
c |
Hot water; divided use |
| 1 |
c |
Half & half |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Vanilla |
| 8 |
oz |
Cream cheese; softened |
| 1/2 |
c |
Walnuts |
| 20 |
oz |
Blueberry pie filling |
INSTRUCTIONS
FIRST LAYER: Prepare one box of raspberry jello according to package
directions; pour into a 9" x 13" pan and refrigerate until set.
SECOND LAYER: Dissolve one envelope unflavored gelatin in 1/2 cup of cold
water. Heat one cup of half & half with 1 cup of sugar and add gelatin.
Using mixer, add vanilla and cream cheese and beat until smooth. While
still warm, add walnuts. Pour this mixture over the first layer and
refrigeate until set.
THIRD LAYER: Dissolve one small box of raspberry jello and one cup of hot
water. Add blueberry pie filling, cool and pour over second layer.
Refrigerate until completely set and ENJOY!
Recipe by: Bill Goodling
Posted to MM-Recipes Digest by SuenDoug <SuenDoug@aol.com> on Apr 1, 1998
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