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Recipe by: rachael-ray
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1 pkg. (3 oz.) raspberry Jello3 c. hot water1 env. Knox gelatin1 c. sugar1 c. milk1 tsp. vanilla1 (8 oz.) cream cheese, softened1/2 c. cold water1/2 c. nuts, chopped (pecans)16 oz. can blueberries (amp; juice)
1st Layer: Dissolve 1 package Jello in 2 cups hot water in 8 x 12 inch or 9 x 13 inch pan. Put in refrigerator until set. 2nd Layer: Soften plain gelatin in 1/2 cup cold water. Add to heated milk with sugar. Add vanilla and stir in cream cheese and nuts. Put on 1st layer and let set. 3rd Layer: Dissolve 1 package Jello in 1 cup hot water and addblueberries with juice. Let cool and pour on 2nd layer. *Be sure each layer is set before next layer is added. Be sure top layer is cold before putting in pan so as not to melt 2nd layer.Serve when set.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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