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Results 71 - 80 of 103 for jam pie
In a saucepan bring rhubarb and sugar to boil for 10 minutes. Remove from heat, add Jello and pie mix. Store in jar in refrigerator or freezer.
Cook 10 minutes, stirring often. Remove from heat. Add 2 (3 ounce) packages apricot Jello. Stir and mix well. Put in jars. Put wax on top ...
Cook rhubarb in water until ... more minutes. Add pie filling and cook 6 to ... from heat and stir in Jello. Keep in the refrigerator or freezer.
Mix and let stand 10 minutes, then cook it 10 minutes. Remove from heat. Add 2 packages of 3 ounce cherry Jello. Stir until dissolved. Put ...
Blend rhubarb and sugar and let set ... morning cook 10 minutes. Add Jello; blend well. Add pie filling; blend together. Put in jars and seal.
76. JAM COOKIES
Prepare pie crust as for pie, except ... teaspoon of strawberry jam. Bring sides of cookie ... Remove from oven, roll in powdered sugar. Enjoy!
77. RHUBARB JAM
Cook rhubarb and cup of ... 5 minutes. Add pie filling and cook 8 minutes, ... freeze. Use any one of the above combination of pie filling and Jello.
78. RHUBARB JAM
Cut rhubarb, add sugar and ... minutes. Add the pie filling and bring to a ... use cherry or strawberry pie filling and a corresponding Jello.
Cook rhubarb in water until ... stirring constantly. Add pie filling and cook 6 to ... Pour into jars and seal. Store in refrigerator or freeze.
Cut up rhubarb and cook ... stirring constantly. Add pie filling and cook 6 to ... dissolved. Pour into jars and seal. Store in refrigerator or freezer.
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