Ingredients

• 1 small box blueberry gelatin
• 1 cup whipping cream
• 1 cup granulated sugar
• 8 ounces cream cheese, softened
• 1 cup pecans, chopped
• 1 envelope unflavored gelatin
• 1 small box strawberry gelatin
• 1 cup frozen strawberries, partly thawed

Preparation

1. Prepare blueberry gelatin according to package directions.
2. Pour gelatin into 13” x 9” x 2” glass baking dish, refrigerate until set.
3. In a medium bowl, beat together whipping cream and sugar.
4. Add cream cheese and beat until smooth. Stir in pecans.
5. Dissolve unflavored gelatin in 1/2 cup water.  Blend into cream cheese mixture.
6. Pour mixture over set blueberry gelatin. Refrigerate until set.
7. Dissolve strawberry gelatin in 1 cup hot water. Add partially thawed strawberries with juice.
8. Pour strawberry mixture over cream cheese layer. Refrigerate until set.
9. Cut into 2-1/4” x 2” pieces.

Helpful hints

• For a change in flavor, you could use blackberry flavored gelatin instead of blueberry; raspberry flavored gelatin instead of strawberry; and frozen raspberries instead of strawberries.
• Pecans and other nuts are high in phosphorus and potassium. Each serving of this dessert contains 4 pecan halves, and remains low in phosphorus and potassium when consumed in the suggested portion. You could reduce the pecans to 1/2 cup or even omit from the recipe for a very low phosphorus, low potassium dessert. For a lower sugar version use sugar-free gelatin and sugar substitute instead of sugar.