1 can blueberry pie filling 6 oz pkg raspberry jello 1/2 c chopped nuts 8 oz Cool Whip 2 bananas
Prepare jello as directed on package. Refrigerate until almost jelled. Stir in blueberry pie filling. Pour in a 8 X 11 pan. Chill until set. Slice bananas and put on top of jello. Then sprinkle nuts over bananas and top with Cool Whip.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.