Fluffy, fruiting, nutty and refreshing is how I describe this luscious salad. It’s easy to put together and it’s been a success at every get together I brought this to.
Servings
12
servingsIngredients
6 ounce package red raspberry jello
1 cup boiling water
1 can blueberries pie filling
1 large (20 ounce) can crushed pineapple
1 cup finely chopped pecans
½ cup whipping cream
- Additional whipped cream for garnish. if desired.
Directions
- Dissolve the jello in the 1 cup boiling water.
- Add the blueberry pie filling, the undrained pineapple and the nuts to the jello and refrigerate until almost set.
- Whip the whipping cream until stiff peaks form.
- Fold the whipped cream into the jello mixture and place all into a jello form or 9×13 “ glass pan.
- Cover and refrigerate until set and ready to serve.
- If desired, this may be topped off with additional whipped cream.
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