Mix well 3 cups of hot water in jello mix.
Add blueberries and pineapple (do not drain).
Let chill.
Soften cream cheese to room temperature.
Dissolve jello with boiling water (use 1 3/4 cup water for firmer jello).
Mix in pie filling and pineapple with juices.
Put in fridge to set for 4-6 hours or longer if needed.
Mix all remaining ingredients for the topping.
Beat until smooth and spread onto set jello.
OPTIONAL: Sprinkle with fresh blueberries, raspberries and or nuts.
Mix jello, boiling water, pineapple and pie filling together and refrigerate until set.
When the jello is set, mix topping ingredients together and spread over jello.
Dissolve jello in 2 cups of hot water. Add blueberry pie filling, pineapple and chopped nuts; mix well. Refrigerate until set. Mix sour cream, cream cheese and sugar; spread on top of jello. Sprinkle crushed nuts on top.
Make jello with hot, then cold water.
Add pineapple and blueberry pie filling to jello.
Let mixture set until firm.
Dissolve jello in 2 cups of boiling water.
Add pineapple and blueberry to jello.
Cool.
Top with Cool Whip and put nuts on top.
Blend jello with boiling water.
Blend in sour cream and fold in blueberry pie filling.
Let set in fridge until ready to serve. Top with Cool Whip when ready to serve.
Dissolve jello in hot pineapple juice.
Mix Cool Whip with blueberry pie filling.
Add to jello mixture and mix.
Pour into a jello mold.
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.
Boil 2 cups water and add jello.
Mix well.
Add pie filling. Whip sour cream, then add to jello mixture.
You can also add some more fresh or frozen blueberries.
In large bowl, dissolve jello in hot water.
Pour in crushed pineapple with juice and blueberry pie filling.
Chill until set. Mix cream cheese, sour cream and sugar until smooth.
Add nuts. Spread on top of jello mixture.
Chill.
Make jello and let cool.
Add 1 can blueberry pie filling. Chill until set and frost with Cool Whip topping.
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
Dissolve jello in boiling water.
Add pineapple and pie filling.
Refrigerate until jello sets.
Add cream cheese, sour cream, sugar and vanilla together and mix well.
Spread onto jello and add pecans.
AYER:
Dissolve grape or blueberry Jello in boiling water.
Add
Dissolve jello in 2 cups boiling water.
Add crushed pineapple with juice.
Stir.
Add blueberry filling and stir well.
Pour into 9 x 11 x 2-inch pan.
Chill until firm.
Mix hot water with jello.
Mix well.
Add pineapple, blueberry pie filling and walnuts.
Mix.
Let it set.
Cover with whipped cream.
Mix jello with 2 cups boiling water.
Stir until dissolved. Add pineapple, blueberry pie filling and nuts.
Pour into a 9 x 13-inch pan.
Let set until hard.
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.
Chill jello with pineapple until partly thickened.
Add blueberry filling.
Just before serving, cover with bananas and Cool Whip.