In a deep bowl, mix the raspberry gelatin and the unflavored gelatin. Add the boiling water and stir with a metal spoon for 2 minutes or until the gelatin has dissolved.
Add the cold water, pineapple and its juice, blueberries, and half of the nut. Mix with the spoon.
Pour into the square baking dish, cover with plastic wrap, and refrigerate until firm.
Remove the mold from the refrigerator and invert it; the gelatin will come out on its own.
With a sharp knife, cut horizontally to have two layers.
In a deep bowl, beat the cream cheese, powdered sugar, cream, and the other half of the nut. Place a layer of the mixture between the two layers of gelatin and place the top layer.
Decorate the gelatin with the leftover cream cheese mixture and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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