Recipe by Vera Kaup, as reported by Helen Dollaghan in the May 20, 1973, edition of The Denver Post. Makes 8 to 10 servings.
Ingredients
2 packages (3 ounces each) raspberry gelatin
2 cups boiling water
1 1/2 cups cold water
1 envelope (1 tablespoon) unflavored gelatin
1 cup half-and-half
1/2 cup sugar
1 package (8 ounces) cream cheese, softened
1/2 cup chopped walnuts
1 teaspoon vanilla
1 can (15 ounces) blueberries with juice
Directions
Dissolve one package of the raspberry gelatin in one cup of the boiling water. Add one cup of the cold water. Pour into 8-cup ring mold or shallow baking dish, 11×17 inches. Refrigerate until almost firm. (If layers get too firm as salad is being assembled, they will separate when unmolding.) Add unflavored gelatin to remaining 1/2 cup cold water. Let stand until softened. Combine cream and sugar. Cook over moderate heat until hot. Do not allow mixture to boil. Keep mixture on low. Add unflavored gelatin, stir to disolve. Add cream cheese which has been cut in small pieces. Remove from heat. Beat with electric mixer until smooth. Add nuts and vanilla. Cool.Spoon cheese mixture over raspberry gelatin layer. Refrigerate until almost firm but not set. Dissolve remaining one package raspberry gelatin in remaining one cup boiling water. Add blueberries and their juice. Chill until slightly thickened. Spoon mixture over cream cheese layer. Refrigerate until firm. Unmold onto salad greens. If molded in baking dish, cut in squares to serve.
