Saturday, December 29, 2012

White Salad

1 Pkg. Knox® Gelatin
3/4 Cup sugar
11/2 Cup cold water
11/2 Cups sour cream
11/2 tsp. almond extract
1 8 oz. pkg. whipped topping
Strawberries and blueberries for garnish

In saucepan, combine first 3 ingredients.
Boil gently and stir until gelatin is dissolved, about
2 minutes.
Pour mixture into Bean Pot and cool about 30 minutes.
Whisk in sour cream and extract.
Mix well and chill until partially set, about 1 1 hours.
Fold in whipped topping and top with fruit.
Chill until ready to serve.

No comments:

Post a Comment