Blueberry Salad
JoAnn Illi

		1st Layer:
1	package	lemon jello
1.5	C	water
2		(3 oz) packages cream cheese
2	t	sugar
.5	t	vanilla
.5		pint whipped cream (I use cool whip)
		Soften cheese, add a little cream to make a smooth paste and add to jello. Whip the cream and add jello until firm.
		2nd Layer:
		Drain juice from 1 can of blueberries into a measuring cup and add enough water to make 1 3/4 cups. Heat to boiling and then dissolve 1 package lemon jello in this and cool. Add berries to jello and pour over 1st layer. Refrigerate.