This recipe was clipped from a magazine and published in 1984. Recipe is typed below along with a scanned copy.

Blueberry Salad

First Layer:

1 package (3 ounces) raspberry flavored gelatin
2 cups hot water

Dissolve gelatin in hot water and pour into 9 x 13 inch pan. Allow to set. Note: Allow each layer to set well before adding the next.

Second Layer:

1 envelope unflavored gelatin
1/2 cup cold water
1 scant cup sugar
1 cup dairy half and half cream
1 package (8 ounces) cream cheese, at room temperature
1/2 cup chopped nuts
1 teaspoon vanilla

Dissolve gelatin in cold water. Heat cream with sugar, do not boil. Stir in dissolved gelatin. Add vanilla and cream cheese. Stir until creamy. Let cool and add nuts.

Third Layer:

1 package (3 ounces) raspberry flavored gelatin
1 cup boiling water
1 can (16 ounces) blueberries

Dissolve gelatin in boiling water, cool. Add blueberries, including juice. Refrigerate before serving.