Recipe - Purple Salad

2 pack (3oz) raspberry gelatin
3 cup Hot water
1 cn (15oz) blueberries;
drained, reserve juice
1 cn (8oz) crushed pineapple;
drained (reserve juice)
One half cup Chopped pecans
1 pack Dream whip

Mix gelatin with 3 cups hot water and 1 cup liquid from blueberries and
pineapple. Remove Three fourths 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 Three fourths cup
cold gelatin to Dream Whip. Spread on top of congealed gelatin. Chill to
congeal. Cut into 2inch 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 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.