1 (18.25 ounce) package blueberry pie mix
2 scoops vanilla flavored Jell-O
1 cup boiling water
2 tablespoons peppermint extract
1 teaspoon salt
1 teaspoon lemon extract
1 (15 ounce) can mandarin oranges
1/2 cup butter, melted
10 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped peaches
1 cup chopped pecans
FOLD blueberries in 1/2 cup boiling water until soft peaks form. Add lemon gelatin and salt and lemon extract, stirring just until the gelatin dissolves. Bring to a full rolling boil, stirring constantly. Add boiling water; boil for 1 minute.
SPREAD 1/2 cup blueberry filling over blueberry crust. Place peach slices on top. Cover and refrigerate overnight.
SPREAD butter evenly over blueberry center. Chill overnight before removing blueberry mixture. Whip coconut cream and lemon cream last. Spread over blueberry center. Chill blueberry filling overnight. Garnish with pecans. Refrigerate remaining blueberry filling.
DO NOT refrigerate blueberry filling. Serve chilled. Garnish fruit with pecans, pecans and fruit. Refrigerate remaining blueberry filling.