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Lavender Easter Jello

Guest Author - Sandy Moyer


Lavender Easter Jello


  • 1 lg. box black cherry Jello®
  • 2 cups boiling water
  • 1 can (6 to 7 oz. blueberries) or 1 box frozen bluberries
  • 1 can (15 oz.) crushed pineapple
  • 1/2 cup chopped pecans or walnuts
  • 1 packet Dream Whip® topping mix

Preparation -
Mix the Jello® with boiling water. Drain the blueberries and add the juice to the Jello®. Let cool. Measure 3/4 cup or the Jello® mixture. Set that aside...do not refrigerate. Add the blueberries, pineapple and nuts to the remaining Jello® mixture. Refrigerate until well set. Mix the Dream Whip® topping as directed on the box, then slowly mix the reserved 3/4 cup of the Jello® mixture into the Dream Whip®. Continue beating until until it is lavender in color. Top individual servings of the fruit and Jello® dessert with lavender whipped topping.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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