Blueberry Congealed Salad
|Raspberry jello||6 Ounce (2 Packages)|
|Canned blueberries||20 Ounce (1 No 2 Can)|
|Canned crushed pineapple||20 Ounce (1 No 2 Can)|
|Whipping cream||1 Cup (16 tbs)|
|Lemon juice||2 Teaspoon|
|Liquid||3 1⁄2 Cup (56 tbs) (Use Juice From Blueberries, Pineapple And Add Enough Water To Make Called For Amount)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Cook juices until jello will dissolve.
Jell until slightly thickened.
Add whipped cream, fruit and nuts.
I jell this salad in an oblong pan or glass casserole and cut into squares. (Will serve 12) (Size dish I use 13x8-1/2x1-1/2).