Blueberry salad #2

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


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.



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

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