First layer: Mix 2 pkgs. red raspberry jello with 2 cups hot water and 2 cups cold water. Chill and set. Second layer: Heat l cup half & half and 1 cup sugar. Mix l pkg. Knox gelatin with l cup cold water and 1 tsp vanilla. Pour the two mixtures in a blender with one (8 oz) pkag. cream cheese. Blend. Cool, pour on first layer. Third layer: l pkg black raspberry jello and l cup hot water and 1 can undrained blueberries.
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|Serving Size: 1 Serving (615g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1430 (72%)|
|Amt Per Serving||% DV|
|Total Fat 158.9g||212 %|
|Saturated Fat 89.7g||448 %|
|Monounsaturated Fat 40.1g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 510.1mg||157 %|
|Sodium 1565.1mg||54 %|
|Potassium 688mg||18 %|
|Total Carbohydrate 121g||36 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 120.1g|
|Protein 30.5g||44 %|
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Calories per serving: 1993
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