| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
12 |
Servings |
INGREDIENTS
| 2 |
pk |
(3-oz) raspberry gelatin |
| 3 |
c |
Hot water |
| 1 |
cn |
(15-oz) blueberries; drained, reserve juice |
| 1 |
cn |
(8-oz) crushed pineapple; drained (reserve juice) |
| 1/2 |
c |
Chopped pecans |
| 1 |
pk |
Dream whip |
INSTRUCTIONS
Mix gelatin with 3 cups hot water and 1 cup liquid from blueberries and
pineapple. Remove 3/4 cup gelatin mixture and keep at room temperature.
Pour remaining gelatin mixture into 9x12 dish and refrigerate. When mixture
partially congeals, add pecans, blueberries and pineapple. Let congeal.
Prepare Dream Whip as directed on package, omitting vanilla. Add 3/4 cup
cold gelatin to Dream Whip. Spread on top of congealed gelatin. Chill to
congeal. Cut into 2-inch squares and serve on lettuce.
MRS OLIE BROWN (HELEN)
AUBREY, 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.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”