1 (16 ounce) package vanilla wafers
1 (3 ounce) package instant frozen blueberry Jell-O
1/2 cup vegetable oil
2 1/2 cups water
1/2 teaspoon vanilla extract
Place vanilla wafer in a double boiler or large saucepan. In a medium saucepan, heat vegetable oil to 375 degrees F (190 degrees C). Stir yeast, sugar, water, and jelly into the bottom of the loaf pan. Pour the boiling water into the pan at a rate of 3 tablespoons per second, stirring constantly. Pour the cooled water mixture over the yeast mixture and jelly mixture in the pan. Cover, and let stand overnight.
Preheat oven to 350 degrees F (175 degrees C).
Row 1: Stack vanilla wafers and white chocolate onto the bottom of a 9 inch round pan.
Row 2: Melt the remaining 3 tablespoons butter in a small saucepan over low heat. Mix 1/2 cup of the melted butter into the melted chocolate wafer molds, along with 1/4 cup of remaining water. Gradually mix the melted chocolate wafer mixture into the remaining butter. Spread evenly into pan.
Place another layer of vanilla wafers on top of chocolate wafafers. Roll a dough around the edges of the pan, and secure with toothpicks. Cut out slices, place on top of chocolate bar layer, and cut out 2 slices for garnish.
Pass off slices of blueberry garnish with strawberries (optional) or greased wafers (optional).
Place slices of strawberries and blueberries onto the chocolate bar layers. Using a knife, cut out around the edges of the bars to form a diamond shape. Cook 10 minutes in the preheated oven, until strawberry is melted and blueberry is golden.
Pour 1/2 of the cooled blueberry mixture into the bottom of the pan. Spread another 1/2 cup of orange gelatin over the top of the blueberry mixture. Spread frosting on top.