Purple salad

Yield: 12 Servings

Measure Ingredient
2 packs (3-oz) raspberry gelatin
3 cups Hot water
1 can (15-oz) blueberries; drained, reserve juice
1 can (8-oz) crushed pineapple; drained (reserve juice)
½ cup Chopped pecans
1 pack Dream whip

Mix gelatin with 3 cups hot water and 1 cup liquid from blueberries and pineapple. Remove ¾ 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 ¾ cup cold gelatin to Dream Whip. Spread on top of congealed gelatin. Chill to congeal. Cut into 2-inch squares and serve on lettuce.



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, .

Similar recipes