Blueberry Salad

1. 1

   Drain and reserve juice from blueberries and pineapple.

2. 2

   Add to juice enough water to make 4 cups.

3. 3

   Heat 2 cups of the liquid to boiling.

4. 4

   Dissolve raspberry jello in it.

5. 5

   Add the remaining 2 cups liquid and fruit.

6. 6

   Add marshmallows and pecans.

7. 7

   Let jell slightly.

8. 8

   Then fold in whipped cream.

9. 9

   Let jell for 3 or 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.