|Hot Food, Cool Jazz|
|by Jeanne Rankin|
Paul and Jeanne Rankin from the Michelin-starred Roscoff restaurant in Belfast share two passions - hot food and cool jazz.
61 - 70 of 110 for blueberry cool whip salad
Mix all ingredients. Refrigerate until ready to serve.
Dissolve jello with boiling water. Add blueberry pie filling, nuts and pineapple. Let congeal. Top with Cool Whip and extra nuts. Keep in refrigerator.
Thaw Cool Whip; drain pineapple, ... cheese, pineapple and blueberries. Add dry lime Jello and stir until blended thoroughly. Refrigerate at least 2 hours.
Dissolve raspberry Jello ... pineapple, nuts and can of Thank You blueberries. Refrigerate until jelled. Top with Cool Whip and use 8 or 9 inch square pan.
Dissolve jello in 1 cup hot water. Add 1 cup cold water. Add pie filling. Stir; refrigerate. Spread Cool Whip on top.
Blend sweetened condensed milk and Cool Whip first then add remaining ingredients. Top with nuts if desired.
Dissolve Jello in ... top with mixture of Cool Whip, sour cream and sugar. Put back in refrigerator and let set again. Sprinkle top with nuts, if desired.
Dissolve Jello in water and let cool to lukewarm. Add rest of ingredients and let gel. Add topping to top.
Dissolve jello in ... Add lemon juice. Cool until it begins to thicken. Add blueberry pie filling. Pour ... serve with Cool Whip or top bowl with Cool Whip.
Cream together cream ... use large clear salad bowl. Break up ... Add pecans. Spread blueberry pie filling over that. Top with Cool Whip. Garnish with ... at least 2 hours.
top of page