Raspberry Cream Jell-O

This recipe came from an old roommate at college. If you are lucky enough to have huckleberries, use them instead.

2 large boxes raspberry Jell-O
1 (8 oz.) pkg. cream cheese,
softened
1 (0.25 oz.) envelope unflavored
gelatin
1 c. half & half
¾ c. sugar
1 tsp. vanilla
1 T. lemon juice
¼ c. sugar
2 c. fresh or frozen raspberries

Dissolve 1 box raspberry Jell-O in 2 c. boiling water. Add 1¾ c. cold water. Put in a 9×13-inch pan, and place in refrigerator to set. Combine unflavored gelatin and ½ c. cold water. In a saucepan, boil half & half and ¾ c. sugar, stirring continuously to keep from burning. Remove from heat. Add cream cheese, unflavored gelatin, and vanilla to half & half mixture. Beat until smooth. Pour over the set layer of raspberry Jell-O, and let this layer set. Dissolve the other box of raspberry Jell-O in 2 c. boiling water. Remove from heat, and add lemon juice and ¼ c. sugar. Add berries, and then pour on top of cream cheese layer. Chill and serve.

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