| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Salad |
16 |
Servings |
INGREDIENTS
| 2 |
pk |
(3-oz) blueberry gelatin (up to) |
| 3 |
c |
Cooked blueberries |
| 1 |
cn |
(large) crushed pineapple (2-1/2 cups) |
| 1 |
c |
Chopped pecans |
| 1 |
ct |
(8-oz) whipped topping |
| 2/3 |
c |
Sour cream |
| 3 |
tb |
Powdered sugar |
| 1/2 |
c |
Chopped nuts |
INSTRUCTIONS
TOPPING
Drain fruit reserving juice. Add enough water to make 4 cups. Heat 2 cups
liquid to dissolve gelatin. Add fruit & remaining liquid, and then the
chopped pecans. Pour into mold or 9x13-inch baking dish. Let set until
firm. Mix all topping ingredients & spread over firm salad. May be cut into
squares & served on lettuce leaves.
BABE RUTH HAYS
MARKS, MS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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