A PINK RECIPE FOR PINK SATURDAY

I thought I'd post a pink recipe for today's Pink Saturday.

While living in Virginia Beach, Virginia in the 1970's my friend, Elaine Monn gave me this recipe for Congealed Salad. I've always used raspberry Jello and my family has always called this Pink Salad. We love this stuff! When my kids were little I omitted the nuts because they didn't care for them, but now I use chopped pecans all the time. I also use sugar free Jello and fat free Cool Whip.

I've been watching too many cooking shows on TV lately and garnished the Pink Salad with strawberries and blueberries for the picture. (My family won't recognize it.)

It's actually much pinker than it appears in this photo. I used my trusty old Tupperware mold that I've had since the 1970's. This makes quite a bit, so the overflow is in a small bowl.

Congealed Salad (Our family calls it Pink Salad)

1 small can crushed pineapple
1 6 oz. Jello (any flavor…I like raspberry)
1 12 oz. Carton Cool Whip
2 c. buttermilk
½ - 1 cup chopped nuts

Combine undrained pineapple and Jello in small saucepan. Heat until Jello dissolves. Mix Cool Whip and buttermilk; add nuts. Stir in gelatin mixture, mixing thoroughly. Put in mold or long rectangular pan. Let set for 4 hours. (I do it overnight.) I find it helpful to spray the mold lightly with Pam…it comes out of the mold a lot easier. Serves: 12.

I always use a wire whip for mixing the ingredients together.

I hope you'll enjoy Pink Salad as much as we do!

If you'd like more information on Beverly's Pink Saturday just head over to her blog to see a list of this week's participants and information on joining in the fun. Just click on the Pink Saturday logo on my sidebar. Thank you Beverly for organizing this event each week.

Have a Happy Pink Saturday!