Blueberry salad #2
16 Servings
Ingredients
| Quantity | 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 |
Directions
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, .