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Thanks to Nancy for sending this in



Fourth of July Jello Salad
Ingredients:
 • 2 pkg. (3 oz.) raspberry Jello
 • 3 c. hot water
 • 1 envelope Knox gelatin
 • 1 c. sugar
 • 1 c. milk
 • 1 tsp. vanilla 1 (8 oz.)
 • cream cheese, softened
 • 1/2 c. cold water
 • 1/2 c. nuts, chopped (pecans)
 • 16 oz. can blueberries (& juice)
Directions:
 1.  1st Layer: Dissolve 1 package raspberry
     Jello in 2 cups hot water in 9 x 13 inch
     pan (or a large jello mold).
     Refrigerate until set.
 2.  2nd Layer: Heat 1 cup of milk and 1 cup
     of sugar. Just heat it, don't boil it.
     Soften plain gelatin in 1/2 cup cold
     water. Add to heated milk. Stir in vanilla, cream cheese and nuts. Let cool and pour over 1st layer. If
     you don't let it cool first, it will melt the first layer. Put in refrigerator until set.
 3.  3rd Layer: Dissolve 1 package Jello in 1 cup hot water and add blueberries with juice. Let cool and pour
     on 2nd layer. If you don't let it cool first, it will melt the 2nd layer. Put in refrigerator until
     set.

 

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