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Sprinkle top of blueberry popover with 2
Combine the blackberry-flavored gelatin with the boiling water.
Pour into salad mold or 9 x 13-inch dish.
When this starts to set, add the blueberry pie filling and crushed pineapple with its juice; let gel.
Combine cream cheese, sour cream, sugar and lemon juice; mix well.
When gelatin has set, spread cream cheese mixture over gelatin.
Top with Cool Whip.
Combine blackberry jello and 2 cups hot water. Chill for 30 minutes. Add the pineapple and blueberry pie filling.
Mix all ingredients together.
Let jell.
Beat together the sour cream, cream cheese and sugar. Stir in the Cool Whip, pecans and vanilla. Spread on top of jello. Store in refrigerator until serving.
Mix Jell-O in 4 cups hot water; cool.
Add pineapple and blueberry filling.
Pour into 2 small dishes or 1 (9 x 13-inch) dish and refrigerate.
Soften cream cheese; mix with sour cream, sugar, dash of vanilla and chopped nuts.
After Jell-O has congealed, spread on top.
Serves 16.
Dissolve blackberry gelatin in 2 cups boiling water in large bowl.
Soften unflavored gelatin in 3/4 cup cold water.
Combine with blackberry gelatin; mix well.
Stir in blueberries and pineapple.
Pour into 9 x 13-inch dish.
Chill until set.
Combine cream cheese with next three ingredients in mixer bowl.
Beat until well blended.
Stir in pecans.
Spread over congealed layer.
nd ginger. Pour half the blueberry glaze over the fruit and
Dissolve gelatin in water; add pineapple and blueberry pie filling.
Stir well and pour into 13 x 8 x 2-inch glass casserole dish.
Refrigerate until firm.
Dissolve Jell-O in boiling water.
Add pineapple and blueberry pie filling.
Mix and let chill until set.
Mix together cream cheese, sour cream, vanilla and sugar.
Spread over gelatin mixture.
Sprinkle with chopped nuts.
Mix in 9 x 13-inch pan the jello and water until dissolved. Add undrained pineapple and blueberry filling.
Stir and let set.
Mix in pan the gelatin and boiling water until dissolved.
Add undrained pineapple and blueberry pie filling.
Stir and let set.
Add enough water to pineapple juice to make 2 cups.
Bring to boil.
Add jello; stir until dissolved.
Add 1 cup cold water. Add pineapple and blueberry; congeal.
Drain 1 cup blueberry juice; drain pineapple and add boiling water to jello.
Stir until dissolved.
Add blueberry juice and fruit.
Chill until firm.
Mix Jell-O and hot water, then add cold water.
Stir in blueberry pie filling, pineapple and nuts. Refrigerate until firm.
Dissolve jello in boiling water.
Add pineapple (juice included) and blueberry pie filling.
Congeal.
Dissolve gelatin in boiling water.
Add undrained pineapple and blueberry pie filling.
Pour into serving dish and chill until firm.
Combine sour cream, cream cheese and sugar; mix until smooth and well blended.
Spread over top of salad and sprinkle with chopped pecans.
Mix in a 9x13x2 pan, the gelatin and boiling water until dissolved.
Add pineapple with juice and blueberry pie filling. Stir and let set in refrigerator.
Dissolve jello in water.
Add pineapple and blueberry filling. Mix well and pour into a 9 x 13-inch pan.
Put on topping after jello is completely set.
Dissolve and chill until syrupy the jello and boiling water. Add the drained crushed pineapple and blueberry pie filling.
Pour into a 12 x 8 x 2-inch cake pan.
Chill until set.
Spread the mixture of creamed cream cheese, sour cream, sugar and vanilla over top.
Sprinkle top with chopped nuts.
Dissolve jello in 2 cups boiling water.
Add 1 1/2 cups cold water.
Chill until slightly thick.
Add blueberry pie filling. Chill until firm.
Mix marshmallows and sour cream.
Spread on salad.
Sprinkle with chopped pecans.
In a saucepan, combine 1 pint of blueberries, orange juice and sugar; bring to a boil and cool.
In another saucepan, dissolve jello in 1 cup boiling water, then add cold water and stir.
Let cool.
Add blackberry brandy.
Mix lemon jello and brandy mixture with partially cooked blueberries, sour cream, lemon rind and spices.
Stir in remaining blueberries.
Pour into mold; chill until firm.
Unmold and serve with sour cream.