Yield: 16 Servings
Measure | Ingredient |
---|---|
2 packs | (3-oz) blueberry gelatin (up to) |
3 cups | Cooked blueberries |
1 can | (large) crushed pineapple (2-1/2 cups) |
1 cup | Chopped pecans |
1 carton | (8-oz) whipped topping |
⅔ cup | Sour cream |
3 tablespoons | Powdered sugar |
½ cup | Chopped nuts |
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, .