|Tamasin's Kitchen Classics|
|by Tamasin Day-Lewis|
A classic dish is a thing of comfort and refinement - a dish that becomes part of family life.
Results 11 - 20 of 104 for blueberry raspberry pie
Boil rhubarb, blueberries, sugar and raspberries 5-10 minutes. Add jello; seal in jars.
In pan put ... not boil. Add blueberry pie filling. Boil 10 ... 6 ounce box raspberry Jello, stir until ... strawberry pie filling and strawberry Jello.
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.
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.
Bring water to ... in Jello. Add blueberry pie filling and crushed ... (overnight). Mix topping ingredients and spread on top. Add nuts, if desired. Refrigerate.
Dissolve gelatins in ... Stir in the blueberry pie filling. Chill until ... Topping: Cream together ingredients and spread over gelatin. Chill. Serves 10.
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 Jello in boiling water. Add pineapple and blueberries. Mix well. Refrigerate 4 hours or overnight. Make topping. Beat cream cheese and sugar ...
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.
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.
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