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Three Layer Blueberry Jello Salad Recipe

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This recipe for Three Layer Blueberry Jello Salad, by , is from OUR KITCHENS COMBINED, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jerry and Denise Phillips


3 boxes red raspberry ®Jello
4 cups water
1 envelope ®Knox Gelatin
1¼ cup sugar
1 cup half & half
8 ounces cream cheese
1 teaspoon vanilla
½ cup chopped nuts
1 can blueberry pie filling
1 tablespoon lemon juice

1st Layer:
Dissolve 2 boxes of red raspberry ®Jello in 2½ cups of HOT water. Leave to hard-set in refrigerator.

2nd Layer:
Dissolve 1 envelope ®Knox Gelatin in ½ cup COLD water. Heat on stove without boiling. Add 1 cup of sugar and half & half. Combine. Add cream cheese, vanilla, and chopped nuts. Spread on 1st layer and refrigerate until hard-set.

3rd Layer:
Dissolve 1 box of red raspberry ®Jello in 1 cup of HOT water. Add blueberry pie filling (juice and all), lemon juice and ¼ cup sugar. Mix. Spread on 2nd layer and refrigerate until hard-set.




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