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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pecan Crunch Layered Fruit Salad Recipe

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This recipe for Pecan Crunch Layered Fruit Salad is from Johnson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
2 c. sugar
2 c. pecans, whole or chopped
2 tsp. baking powder
1/2 tsp. salt
4 T. flour
2 large container Cool Whip
3 different fruits - your choice
Directions:
Directions:
Beat egg and sugar, mix in salt, baking powder and flour. Fold in pecans. Grease and flour a 9 X 13 pan. Spread in pan and bake at 350º for 15 minutes. Top will be browned and crunchy. Break with wooden spoon, and return to oven for an additional 5 minutes. Immediately stir well and remove from pan. Precans will have a sticky texture. Please in airtight container and let dry.
In a medium sized serving bowl, layer Cool Whip, fruit, pecan crunch, Cool Whip, fruit, pecan crunch, etc.
Personal Notes:
Personal Notes:
Works well with berries, bananas, grapes or pineapple. This recipe makes a double batch.

 

 

 

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