Yield: 16 Servings
|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|
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
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .