Blueberry Congealed Salad

Barbara Macomson

• 1 cup blueberries; frozen and thawed, or canned and drained
• 1 can crushed pineapple, with juice
• 2 packs blackberry Jello
• 8 oz block of cream cheese, room temp
• 1 cup sour cream
• 1/2 cup chopped pecans

Prepare Jello as directed on the pacakage; add pineapple and blueberries, and chill to set. In a separate container, blend together the cream cheese and sour cream; spread this over the set Jello, and garnish with chopped pecans.

Cranberry Salad

Hannah Linder
In Memory of Lucille Davidson

• 1 1/2 cup fresh cranberries
• 1 can crushed pineapple, drained
• 1 cup orange juice
• 1 cup chopped celery
• 1 cup sugar
• 1 package lemon Jello
• 1 tbsp unflavored gelatin

Run the cranberries through a food processor until minced. Prepare the lemon Jello in one cup of boiling water, and mix the unflavored gelatin into the orange juice. Combine cranberries, both gelatin mixes, and all other ingredients, and refrigerate to set.

Cherry Salad

Kathi Black

• 1 can cherry pie filling
• 1 can crushed pineapple in juice
• 1/2 cup pecans or walnuts (optional)
• 2 packets of cherry Jello
• 8 oz block cream cheese, room temp
• 1 cup sour cream
• 1/2 cup sugar
• 1 tsp vanilla

Prepare Jello as instructed on the package. While still hot, add pineapple, cherries, and vanilla; mix well and chill to set. In a separate container, blend the sour cream, cream cheese, and sugar; spread this on top of the set Jello mixture, and garnish with nuts.

"24 Hour Salad"

Benita Mannings

• 1 can pineapple tidbits in juice
• 4 apples, diced large
• 3/4 cup seedless grapes
• 3/4 cup chopped walnuts or pecans
• 3/4 cup mini marshmallows
• 2 eggs
• 1/4 cup flour
• 1/2 cup sugar

Drain the pineapple juice into a pan, and cook with eggs, flour, and sugar until thick. Spread in an 8 inch square pan. In a separate container, toss together the pineapple tidbits, apples, marshmallows, grapes, and nuts; dump this on top of the mixture in the pan. Let stand overnight before serving.

Lime-Pecan Congealed Salad

Frances Bonner

• 12 large marshmallows
• 1 packet lime jello
• 1 can crushed pineapple, drained
• 3 oz cream cheese
• 2 tbsp mayonnaise

Dissolve marshmallows in one cup of hot water. Mix the jello into one cup of cold water, then add to hot. Let start to congeal (freeze or chill for 15-20 minutes). Cream together mayo and cream cheese; fold into jello with the pineapple and nuts. Chill several hours or overnight.

Orange Sherbert Salad

Vincent Conley

• 2 packets orange jello
• 1 pint orange sherbert
• 1 can mandarin orange slices, drained
• 1 can crushed pineapple, drained
• 2 bananas, sliced

Dissolve jello in 1 1/2 cups of boiling water. Add sherbert while on the heat and stir until mixture is melted. Fold in the oranges, pineapple, and banana; chill until set.

Seven-Up Salad

Ruby Brown

• 2 packets lemon or lime jello
• 2 cans 7-up
• 1 can crushed pineapple in juice
• 2 cups mini marshmallows
• 3 bananas, sliced
• 1 whole egg
• 2 tbsp flour
• 2 tbsp butter
• 1/2 cup white sugar

Dissolve jello into 2 cups of boiling water. Drain the pineapple; set the juice aside for later. Allow jello mix to come down to no longer boiling; add the 7-up, marshmallows, drained crushed pineapple, and bananas. Chill until firm. In a separate saucepan, gently saute the flour, egg, sugar, and pineapple juice together until thick; add the butter, allow to melt, and spread over chilled jello mix.

Salad Delight

Eddie Mae Bagley

• 1 packet lemon jello
• 1 large can crushed pinapple in juice
• 3/4 cup celery, diced fine
• 8 oz block of cream cheese, room temp
• 3/4 cup chopped pecans
• 1/2 pint whipping cream

Drain the pineapple and set the crushed fruit aside; mix the juice in with the jello packet over low heat. Allow to cool slightly. Blend together in a separate container the whipping cream and cream cheese; fold this into the jello mixture along with the celery, pecans, and set aside crushed pineapple. Chill until set.

Walnut Lime Christmas Salad

Edna Roberts

• 1 large packet lime jello
• 1/2 pint whipped cream (Cool Whip is fine)
• large can of crushed pineapple, drained
• 1/2 cup chopped walnuts

Prepare jello with 1/3 reduction in water, otherwise as directed. When slightly thickened, fold in whipped cream, pineapple, and walnuts. Chill until set.

Strawberry Pretzel Salad

Shirley Smith

• 2 cups crushed pretzels
• 20 oz frozen strawberries
• 3/4 cup chopped pecans
• 2 packets strawberry jello
• 8 oz block of cream cheese, room temp
• 3/4 cup butter or margarine
• 1 tub Cool Whip
• 1 cup powdered sugar

Melt butter or margarine in a saucepan. Add in the pretzels, granulated sugar, and nuts, and mix until well blended. Press this mix into a 9x13 pan, bake for 8 minutes at 400 F, and set aside to cool. In an electric mixer, blend together the cream cheese, poswered sugar, and cool whip until smooth. Spread this over the cooled crust, and chill. Prepare jello as instructed on the packet, and add in the strawberries quickly. Frozen strawberries will cause this to set faster; allow to be not-boiling, and then pour over the cream mixture. Top with chopped pecans when jello is set enough that they will stick, but not sink, and leave to chill until serving.

Cranberry Salad

Iva Brown

• 1 cup raw cranberries
• can of crushed pineapple in juice
• 1 cup sugar
• 1/2 cup chopped pecans
• 1/2 cup chopped celery
• 1 packet of lemon jello
• 1 envelope of unflavored gelatin

Run the cranberries through the food processor until ground, toss with the sugar, and allow to sit for ten minutes. Mix the lemon jello in with one cup of hot water, and the unflavored gelatin in with 1/4 cup of cold water. Combine both jello mixtures, cranberries, pecans, celery, and the entire contents of the can of pineapple; chill and allow to set.

"Perfection Salad"

In Memory of Janie Boyd

• 1 large packet lemon or lime jello
• 1 green bell pepper, diced
• 1 cup shreddded cabbage
• 1 cup chopped celery
• 1 small onion, grated
• 1/4 cup sliced black olives
• 1/2 cup shredded carrots
• 2 tbsp white vinegar
• 1 tsp salt

Dissolve jello in two cups of boiling water, and add vinegar and salt. Allow to chill until just starting to thicken, then fold in vegetables and allow to chill fully.