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.
MRS OLIE BROWN (HELEN)
AUBREY, AR
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, .