BLUEBERRY GELATIN

1 large (6 oz.) pkg. raspberry gelatin

2 cups hot water

1 can blueberry pie filling

1- 20 oz. can crushed pineapple and juice

Cool Whip for topping

nuts, finely chopped to sprinkle over Cool Whip

RED, WHITE AND BLUEBERRY SALAD

2 - 3 oz. raspberry gelatin

1 envelope unflavored gelatin

1 cup half/half

1 cup sugar

1 tea. vanilla

1 - 8 oz. pkg. cream cheese, softened

½ cup chopped pecans or walnuts, optional

1 - 21 oz. can blueberry pie filling

Dissolve 1 pkg. raspberry gelatin in 1¾ cup boiling water. Pour into 13 x 9 x 2" Pyrex dish. Cover and chill until firm.

Sprinkle unflavored gelatin over ½ cup cold water in a medium saucepan. Let stand 1 min. Cook over low heat, stirring until dissolved. Add sugar. Combine gelatin mixture, half/half, vanilla, and cream cheese in bowl and beat on medium speed with electric mixer. Stir in chopped nuts. Gently pour cream cheese mixture over first layer. Cover; chill until firm.

Dissolve remaining pkg. of gelatin in 1 cup boiling water. Stir in blueberry pie filling. Gently pour over the two layers. Cover and chill at least 8 hours. Cut in 2" squares. Makes 15 servings.