our a small amount of raspberry syrup into each hole. Bake
To make the blueberry vodka: Pour out approximately 1/
dissolve 2 packages of the raspberry gelatin in 3 1/4
ith raspberry (or blueberry) mixture.
Spoon remaining batter over raspberry (or blueberry) mixture
Dissolve 1 box raspberry gelatin in 2 cups hot water and pour into 9 x 13-inch pan.
Let set up.
Dissolve plain gelatin in 1/2 cup cold water.
Heat condensed milk and sugar; do not boil.
Mix in gelatin mixture; add vanilla, cream cheese and nuts.
Pour over first layer and let set up.
Dissolve remaining raspberry gelatin in 1 cup hot water.
Add blueberry pie filling and pour over second layer.
Let set up.
Make jello with hot, then cold water.
Add pineapple and blueberry pie filling to jello.
Let mixture set until firm.
Combine rhubarb and sugar and let set overnight.
In the morning, boil rhubarb and sugar for 15 minutes.
Add blueberry pie filling and boil 5 minutes more.
Add raspberry jello and stir until dissolved.
Pour into hot jars and seal.
emaining surface with butter and raspberry spread. Sprinkle with cinnamon and
Mix hot water with jello.
Mix well.
Add pineapple, blueberry pie filling and walnuts.
Mix.
Let it set.
Cover with whipped cream.
he lemon juice into the raspberry preserve and spread on top
Make jello and let cool.
Add 1 can blueberry pie filling. Chill until set and frost with Cool Whip topping.
ides if needed).
Press raspberry puree through a fine wire
Divide spinach among 4 plates. Garnish each plate with radicchio leaves.
Top spinach with pecans, blueberries, bleu cheese and chicken slices.
Prepare vinaigrette:
Whisk together shallot, bleuberries, sugar, salt, raspberry vinegar and vegetable oil.
Drizzle over salad.
There will be some dressing leftover. Store in the refrigerator and use within a few days.
Stir gelatin and boiling water together until dissolved.
Cool slightly.
Drain fruit well and add pineapple juice, blueberry juice and the flavored gelatin mixture.
Cool until syrup consistency.
Fold in the fruits.
Prepare Dream Whip according to directions and fold into gelatin mixture along with nuts.
Cut into squares and serve on lettuce leaf for salad or doily for dessert.
Mix rhubarb and sugar.
Let set overnight in refrigerator. Cook rhubarb and sugar over medium heat. Bring to a boil, then simmer 5 to 8 minutes until rhubarb is tender.
Add pie filling; cook 10 minutes more. Remove from heat. Blend with hand blender or standard blender unless you prefer chunky jam. Add raspberry jello; stir.
Put in jars; cool.
Refrigerate or freeze.
(Will be runny until cooled.)
(Serving size 3 tablespoons).
Blueberry Daiquiri: Substitute 1 cup blueberries
Dissolve Jell-O in boiling water.
Add crushed pineapple and blueberry pie filling.
Stir until well blended.
Chill until set. Top with Cool Whip.
Mix
jello in boiling water;
add blueberry pie filling and pineapple.
Cover and refrigerate overnight.
Dissolve 1 package of gelatin in 2 cups boiling water.
Add raspberry flavoring.
Pour into a 9 x 13-inch pan; chill until firm.
Soften unflavored gelatin in 1/2 cup cold water.
Heat cream and sugar in pot until hot, but not boiling.
Remove from heat. Add vanilla and cream cheese; blend until smooth.
Cool.
Pour over first layer.
Chill until firm.
Dissolve remaining gelatin in 1 cup boiling water.
Stir in blueberries and flavoring.
Cool.
Pour over cream cheese layer; chill until firm.
Dissolve Jell-O in 2 cups boiling water.
Mix Jell-O with blueberry pie filling and pineapple.
Chill until jelled.