11 - 20 of 104 for blueberry raspberry pie
Dissolve Jello in boiling water. Add pineapple and blueberries. Mix well. Refrigerate 4 hours or overnight. Make topping. Beat cream cheese and sugar ...
Bring water to ... in Jello. Add blueberry pie filling and crushed ... (overnight). Mix topping ingredients and spread on top. Add nuts, if desired. Refrigerate.
Boil rhubarb in ... Add 1 can blueberry pie filling. Cook 5-8 ... add 2 (3 oz.) packages raspberry Jello. Stir until dissolved. Put into jars and freeze.
Dissolve gelatins in ... Stir in the blueberry pie filling. Chill until ... Topping: Cream together ingredients and spread over gelatin. Chill. Serves 10.
In pan put ... not boil. Add blueberry pie filling. Boil 10 ... 6 ounce box raspberry Jello, stir until ... strawberry pie filling and strawberry Jello.
Cook rhubarb in ... stirring constantly. Add pie filling, cook 6-8 ... frozen. 4 or 5 jars. NOTE: May add cherry pie filling in place of blueberry if desired.
Dissolve Jello in ... pineapple (with juice) and blueberry filling (with juice). Let jell in serving bowl. Top with: Beat well together and spread on top.
Boil rhubarb, blueberries, sugar and raspberries 5-10 minutes. Add jello; seal in jars.
Cook rhubarb until ... add sugar and blueberry pie filling. Cook until ... 3 oz. pkg. of jello as jam tends to be too thin. Makes about 10 (8 oz.) jars.
Mix and let ... rhubarb, sugar and blueberry pie mix. Then boil ... blueberry pie mix and use 2 packages strawberry Jello. This tastes like strawberry jam.
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