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.
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.
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 2 cups of boiling water.
Add pineapple and blueberry to jello.
Cool.
Top with Cool Whip and put nuts on top.
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.
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 crushed pineapple with juice.
Stir.
Add blueberry filling and stir well.
Pour into 9 x 11 x 2-inch pan.
Chill until firm.
Chill jello with pineapple until partly thickened.
Add blueberry filling.
Just before serving, cover with bananas and Cool Whip.
Dissolve jello in 2 cups boiling water, then mix in pie filling and pineapple.
Place in loaf pan or dish and chill.
Mix cream cheese, sour cream, sugar and nuts.
Spread over jello mix. Refrigerate.
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.
Add 1 cup boiling water to jello with 1/2 cup pineapple juice. Refrigerate and allow to firm slightly.
Stir in pineapple and pie filling.
Allow to jell completely.
Mix cream cheese, sour cream, sugar and vanilla together.
Spread over top.
Sprinkle with pecans.
Mix jello and water until dissolved, then add pie filling and pineapple.
Put in refrigerator until jelled.
Heat water to boiling.
Add grape jello.
Stir to dissolve. Remove from heat.
Add pie filling and pineapple.
Stir to blend. Pour into a rectangular glass dish.
Cover and chill until firm. Finish with topping.
Mix together hot water and jello well. Add remaining ingredients. Let set firm.
Mix blueberries with 1/2 cup water and 1/4 cup sugar.
Bring to boil and save juice.
Dissolve jello in 2 cups water.
Add 1/2 cup blueberry juice and 1/2 cup pineapple juice.
Add blueberries and pineapple.
Let get very firm.
Cream together. Pour on top of congealed salad. Enjoy.
Mix jello and hot water.
Add fruit juice to jello mixture. Set aside 1 cup of jello mixture to chill and whip later.
Add fruit to mixture and pour into 9 x 13-inch dish.
Let set.