Blueberry Salad
2 (3 oz.) packages black raspberry or blackberry JELLO
1 can blueberries
1 small can pineapple
3 cups juicel water
Topping
small package of cream cheese
1/2 cup sugar
1 cup sour cream
1 tsp. vanilla
1 cup chopped nuts
Drain juice from blueberries and pineapple; add water to make
3 cups; bring to a boil then add JELLO. Let cool. Stir in fruit.
Pour in dish. Place in refrigerator to congeal. When firm, make
topping and spread over JELLO mixture.
Carolyn Reavis Bray
Apricot Salad
1 can crushed pineapple
1/2 cup sugar
2 (3 oz.) packages apricot JELLO
1 cup ice water
1 cup ground or chopped pecans
1 large carton COOL WHIP
1 cup finely chopped celery
1 (8 oz.) package cream cheese
Put sugar and pineapple in pan and heat. Add JELLO and dis solve.
Blend in cream cheese and water. Mix well and cool to
room temperature. Add nuts and celery; place in refrigerator until
cold, but not stiff. Add COOL WHIP and chill. Cut into
squares.
Pauline Harpe