|Canned boysenberries||30 Ounce|
|Raspberry gelatin||6 Ounce|
|Cream cheese||8 Ounce|
|Heavy cream||1⁄2 Pint, whipped|
Drain boysenberries, reserving juice.
Dis solve 1 package gelatin in hot juice.
Add vinegar, salt and 1 cup cold juice; place in refrigerator until firm.
Dissolve remaining package of gelatin in remaining hot juice.
Refrigerate until syrupy.
Beat cheese until fluffy.
Beat syrupy gelatin until fluffy.
Add cream cheese; beat until blended.
Add boysen berries; fold in whipped cream.
Pour on firm gelatin; refrigerate.