This recipe for Strawberry Salad, by Lee English, is from The Rushton Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 oz crushed pineapple 6 oz strawberry jello 1 3/4 c buttermilk 9 oz cool whip 9 oz frozen or fresh strawberries 1 c pecans
Heat jello in pineapple & juice until jello melts. Remove from heat. Add buttermilk. Pour into a bowl & refrigerate until it begins to thicken apprx 15 minutes. Fold in strawberries, cool whip & pecans. Refrigerate to chill before serving.
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