05-13-2005, 01:42 PM
1 small box raspberry Jell-O gelatin
1 envelope unflavored gelatine
1 cup half-and-half cream
1 cup granulated sugar
1 teaspoon vanilla extract
8 ounces cream cheese
1/2 cup nuts
2 cups hot water
1/2 cup cold water
1 cup boiling water
1 package raspberry gelatin
1 (1 pound 3 ounce) can blueberries, including juice
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 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.
1 envelope unflavored gelatine
1 cup half-and-half cream
1 cup granulated sugar
1 teaspoon vanilla extract
8 ounces cream cheese
1/2 cup nuts
2 cups hot water
1/2 cup cold water
1 cup boiling water
1 package raspberry gelatin
1 (1 pound 3 ounce) can blueberries, including juice
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 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.