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Country Kitchen
January 1, 2008 Previous Recipe
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CHICKEN CAN CAN
MACARONI CASSEROLE
TURTLES
BREAKFAST CASSEROLE
ORANGE NUT CAKE
SANTA FE SOUP
FIRE CRACKERS
PUMPKIN CHIFFON PIE
ALABAMA APPLE WRAPS
STRAWBERRY SALAD
STRAWBERRY SALAD

1 (6-ounce) box strawberry gelatin
2 cups boiling water
1 (16-ounce) package frozen strawberries, thawed and drained
1 small can crushed pineapple in heavy syrup, drained
2 bananas (mashed)
TOPPING:
1 (8-ounce) package cream cheese, softened
1 cup confectioners sugar
1 teaspoon vanilla
1 (8-ounce) non-dairy whipped topping
1/3 cup chopped pecans

Combine first five ingredients in a large bowl. Pour into 8- by 11-inch casserole dish and refrigerate until congealed.
Meanwhile, combine first four topping ingredients. Beat until smooth. Spread over congealed salad. Sprinkle chopped pecans on top. Keep refrigerated.





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