1 quart triple cream raspberry preserves
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 orange, juice only
1 quart cognac
1 cup blueberries, wild
1 pint frozen whipped topping, thawed, defrosted
Preheat oven to 425. Scrub pan or drain water from center to rim.
Preheat oven to 350 degrees F (175 degrees C). Prepare gelatin according to package directions, placing on parchment lined greased baking sheet. Bake as directed on package, but use refrigerated sheet.
Beat together raspberry preserves, vanilla extract and lemon juice. Beat egg yolks and milk into raspberry preserves until mixture is thick. Mix cream and raspberries in large bowl; smooth into mixture. Beat egg yolks onto bottom and half of fruit. Stir whipped topping into raspberry mixture.
Place baking sheets on griddle. Fry crust for 4 minutes in the preheated oven, until golden brown. Cool and remove from pan. Carefully cut a 1/4 inch hole in center to drain as desired. Pour raspberry mixture into filling.
Bake 10 minutes in the preheated oven, or until bubbly. Cool. Refrigerate leftover custard while returning to freezer to chill. Serve covered.