Prepare jello according to package directions.
Distribute blackberries and apple between 4 (6 oz) martini glasses. Pour jello over top and refrigerate for 3 hours, or until jello has set.
Whip cream and powdered sugar to soft peaks. Serve jello martinis topped with whipped cream.
Dissolve gelatin in boiling water.
Add 1 cup juice from fruit.
Add drained fruit and chill until firm.
Combine cream cheese, sugar, sour cream and vanilla.
Spread over jello and chill until firm.
Cover with Cool Whip.
Sprinkle with nuts (9 x 13-inch pan).
Stir together in pan the blackberry jello, hot water and pineapple.
Refrigerate.
Then mix together cream cheese, sour cream, sugar and vanilla.
Put on top of jello.
Refrigerate when done.
Dissolve
2
packages
blackberry jello with juice from pineapple and
juice
from blueberries.
Let thicken, then add can of\tblueberries
and
can of crushed pineapple.
Spread in pan with blended cream cheese, sour cream and sugar.
Top with chopped nuts.
Dissolve blackberry jello with 1 cup boiling water and divide in half.
Add 2 tablespoons sour cream to one half.
Pour sour cream layer into 9 x 13-inch pan.
Refrigerate until this layer is set.
Set second half aside.
When first half is set, pour in remaining half of blackberry jello and allow it to set.
Repeat each flavor in the same manner.
(This takes several hours to prepare.)
Dissolve jello in boiling water.
Add cold water.
Measure 1 cup and pour into 4 dessert glasses or parfait glasses.
Chill until set but not firm.
Chill remaining jello until slightly thickened.
Measure 1/4 cup and blend into 1 cup thawed Cool Whip. Add blackberries to remaining jello.
Spoon creamy mixture into glasses.
Top with fruited jello.
Chill until set.
Mix the jello mix with two cups (16 ounces) of boiling water until the powder is fully dissolved and add then add the two cups (16 ounces) of Blackberry Brandy.
Pour mixture into ,individual shot-size (1oz-2oz) plastic or paper cups. ****To make the Jello easier to consume, buy plastic cups that also have lids. Pour the mix into the cup, add the lid, then turn it upside down prior to refrigeration.
Place shots on a tray in refrigerator (not the freezer). Chill until firm (approximately 2-4 hours). Refrigerate until served.
Dissolve jello in the 1/4 cup water; set aside.
Combine cake mix, eggs, oil and sugar.
Mix well.
Add jello mixture.
Add blackberries.
Mix well.
Pour into 3 greased and floured 8-inch pans.
Bake at 350\u00b0
for about 40 minutes or until cake is done.
Combine cake mix and jello.
Add eggs, oil and wine.
Beat low speed until moist and 3 minutes on medium speed.
Grease and flour Bundt pan.
Put pecans on bottom and pour in batter.
Bake 45 to 50 minutes at 325\u00b0.
When cake is done, pour 2/3 cup glaze on cake still in pan, while hot.
Cool 30 minutes.
Then turn cake out to cool.
Dissolve jello in boiling water.
Drain berries and pineapple, saving liquid to make one cup.
Add this liquid to jello.
Stir in berries and pineapple.
Pour into 2-quart flat Pyrex dish.
Cover and refrigerate until firm.
Beat well at medium speed about 2 minutes.
Pour into Bundt pan which has been sprayed well with vegetable spray or greased and floured well.
Bake 45 to 50 minutes at 350\u00b0 until done by toothpick test.
Cool and glaze with 1 cup powdered sugar and 1/4 cup blackberry wine.
Barely bring to boil.
Punch holes in cake and pour glaze over cake.
If you boil the glaze, it will crystallize.
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.
Combine jello with boiling water.
Add either frozen blackberries or canned blackberries.
Put in refrigerator to set. Blend cream cheese with sugar and small amount of whipped cream. Whip 1 pint whipping cream (or balance after removed) with vanilla.
Blend the 2 mixtures with mixer and carefully spread on top of jello mixture.
Store in refrigerator several hours before serving.
Pour juice off pineapples and let stand in refrigerator.
Mix Jello and let stand 1 hour in refrigerator.
Mix all the other ingredients together and add to Jello.
Then let stand in refrigerator all night.
It's ready to eat the next morning.
Dissolve jello in 2 cups hot water; add berries and pineapple. Congeal overnight.
Add topping of softened cream cheese, sugar and sour cream; blend.
Spread on top.
Sprinkle with nuts.
Spray bake pan (I used a 9 x 13) with cooking spray.
Mix cake mix and jello.
Add eggs, oil and wine.
Beat at low, medium speed (as directed on cake mix box).
Bake at 350 degrees for 50-60 minutes.
Mix powdered sugar and enough wine to thin to spreading consistency.
Drizzle over cake.
Dissolve jello in 2 cups boiling water.
Drain blueberries and pineapple.
Save juices.
Combine the two juices and measure 1/2 cup to add to the jello mixture.
Refrigerate jello and let set partially, then add the drained blueberries and pineapple.
Let set until firm.
Then combine sour cream, cream cheese, sugar and vanilla.
Whip together.
Spread on top of jello.
Sprinkle with nuts, if desired.
Mix jello with water (reserve 1/4 cup aside); do not add sugar.
Add other ingredients and chill.
Heat pineapple and juice until it boils.
Pour over jello. When dissolved and cooled, add buttermilk.
Put in refrigerator. When partially congealed, fold in Cool Whip and nuts, if desired. Refrigerate to mold.
Mold in a small ring mold.
Unmold on lettuce; fill center with cottage cheese and top with cherry.
Stir together and chill until firm.