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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma's Famous Easter Lemon Salad Recipe

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This recipe for Grandma's Famous Easter Lemon Salad is from Food for the Soul, 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:  
2 (3 oz) lemon jello
2 c boiling water
20 oz lemon pie filling
1 (15 oz) can crushed pineapple undrained
8 oz frozen whipped topping
2 tsp grated lemon peel
Directions:
Directions:
Dissolve jello in boiling water. Important: Cool to room temperature. Stir in pie filling and pineapple. Fold in whipped topping and lemon peel. Place in serving bowl, chill.
Personal Notes:
Personal Notes:
I make this each Easter, makes a large bowl so I often have extra to send to Suzanne's inlaws (the Blantons). Tastes like lemon sherbet or sorbet.

 

 

 

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