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Country Kitchen
July 1, 2012 Previous Recipe | Next Recipe
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PARTY PIZETTES
FANTASY FUDGE
CHICKEN AND BROCCOLI CASSEROLE
STRAWBERRY SALAD
JELL-O PIE
CHICKEN PIE
MACARONI AND CHEESE
PREACHER’S BLUEBERRY SYRUP
BLACK & WHITE CHEESECAKE BITES
CHEESY TOMATOES
FIVE-CUP SALAD
STRAWBERRY SALAD

1 (3-ounce) box strawberry gelatin
2 cups boiling water
1 (15-ounce) package frozen strawberries
¼ cup drained crushed pineapple
2 bananas, mashed
1 (8-ounce) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
½ pint whipping cream, whipped
1 cup chopped pecans

Dissolve gelatin in boiling water. Remove ¼ cup gelatin and set aside. Into remaining gelatin, mix strawberries, pineapple and bananas. Pour into a salad bowl and refrigerate until congealed.
In a mixing bowl combine cream cheese, powdered sugar and vanilla. Fold in whipping cream then combine with reserved ¼ cup gelatin. Spread mixture over congealed layer then sprinkle with pecans.





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