Blueberry Salad

2  3oz pkg Grape Jello
2 c. Boiling Water
12 oz can Blueberry Pie Filling
20 oz can Crushed Pineapple
8  oz Cream Cheese, softened
1 c. Sour Cream
1 c. Pecan Halves
1 tsp Vanilla

In a large bowl, mix the Jello and boiling water.  When Jello has dissolved, stir in the blueberry pie filling and the pineapple with its juice.  Pour in 9 x 13 pan and refrigerate until set.  After Jello is set, in a separate bowl mix together the cream cheese, sour cream, and vanilla.  Top with pecan halves.

Strawberry Pretzel Salad

3/4 c. Margarine, softened
3 TB Brown Sugar
2 1/2 c. Pretzels, crushed
6 oz Strawberry Jello
2 c. Boiling Water
3 c. Frozen Strawberries
8 oz Cream Cheese
1 c. Sugar
1 container Cool Whip

Mix together margarine and brown sugar.  Stir in crushed pretzels.  Pat into lightly buttered 9 x 13 pan.  Bake 10 minutes at 350 degrees.  Let cool completely.

Dissolve Jello in boiling water, stirring well.  While hot add slightly thawed strawberries.  cool until mixture begins to set.

In a mixing bowl cream the cheese and sugar.  Fold in the Cool Whip.  Spread cream cheese mixture over cooled crust.  Pour thickened Jello over top.  Refrigerate until set.

Broccoli Slaw

1 bag shredded Broccoli Slaw
1 7 oz can Pineapple Tidbits
1/2 c. Pecans, chopped
1/2 c. Mayonnaise
1 TB Apple Cider Vinegar
1/8 c. Sugar

Drain pineapple, and set aside.  Whisk together mayonnaise, vinegar, and sugar.  Stir in broccoli slaw, pineapple, and pecans.  Chill.

Georgia Cracker Salad

1 Sleeve Saltine Crackers, crushed
1 Large Tomato, finely chopped
3 Green Onions, finely chopped
1 1/2 c. Mayonnaise
Lawry's Season Salt, to taste

Mix all ingredients together and serve immediately. Easy and very yummy!


*****This recipe is courtesy of Paula Deen