Post by April B. on Jul 6, 2003 10:15:17 GMT -6
Blueberry Salad
2 small pkgs. grape gelatin
2 cups boiling water
1 pkg. frozen blueberries or 1 can blueberry pie filling
2/3 cup sugar
1 20-oz. can crushed pineapple, undrained
8 oz. cream cheese
8 oz. sour cream
1/2 cup sugar
1 cup chopped pecans
Dissolve gelatin in boiling water. Add blueberries, sugar,
and pineapple. Pour into 9 x 13-in. pan and let set. Mix
cream cheese, sour cream, sugar, and pecans together
and spread over gelatin. Chill and serve.
Pink Congealed Salad
1 6-oz package strawberry Jello
1 large can crushed pineapple (in own juice)
2 cups buttermilk (sic)
8 oz. Cool-Whip
Heat pineapple to boiling and stir in Jello until dissolved.
Cool until mixture starts to jell. Stir in buttermilk and cool
whip. Add nuts if desired. Pour into 9x12x2-inch pan or
into mold and chill. ;D ;D
2 small pkgs. grape gelatin
2 cups boiling water
1 pkg. frozen blueberries or 1 can blueberry pie filling
2/3 cup sugar
1 20-oz. can crushed pineapple, undrained
8 oz. cream cheese
8 oz. sour cream
1/2 cup sugar
1 cup chopped pecans
Dissolve gelatin in boiling water. Add blueberries, sugar,
and pineapple. Pour into 9 x 13-in. pan and let set. Mix
cream cheese, sour cream, sugar, and pecans together
and spread over gelatin. Chill and serve.
Pink Congealed Salad
1 6-oz package strawberry Jello
1 large can crushed pineapple (in own juice)
2 cups buttermilk (sic)
8 oz. Cool-Whip
Heat pineapple to boiling and stir in Jello until dissolved.
Cool until mixture starts to jell. Stir in buttermilk and cool
whip. Add nuts if desired. Pour into 9x12x2-inch pan or
into mold and chill. ;D ;D