| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Salad |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
(6-oz) raspberry gelatin |
| 1 |
c |
Boiling water |
| 1 |
cn |
(21-oz) blueberry pie filling |
| 1 |
cn |
(8.25-oz) crushed pineapple |
| 1 |
c |
Sour cream |
| 1 |
c |
Chopped nuts |
| 1/2 |
c |
Sugar |
| 1 |
pk |
(8-oz) cream cheese; softened |
INSTRUCTIONS
Dissolve gelatin in water in a 2-quart dish. Add pie filling and pineapple.
Chill until firm. Combine cream cheese, sour cream, nuts and sugar. Spread
over gelatin. Chill.
MRS ELBERT JACKSON (RADA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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