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Sweet Salad

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Ingredients

one 21 oz. can blueberry pie filling you can use any kind of pie filling you want!
one 20 oz. can crushed pineapple
one 7 oz. bag sweetened flaked coconut
one 14 oz. can sweetened condensed milk
2 cups mini marshmallows
1+ cup pecans
one head curly leaf lettuce

Sweet Salad

The cold non-ice-cream treat

Ingredients

Directions

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Welcome back,

This one’s short and sweet. I decided to make a sweet, frozen, salad. It is perfect for anytime you don’t want to have ice cream but you still want a cold treat. The original recipe for this salad is from what is probably my favorite book of all time, The Truth About Twinkie Pie, by Kat Yeh (if you love baking, you should read it, it’s awesome). The recipe in the book used cherry pie filling, but I decided to use blueberry pie filling because I made it for my baby brother’s 2nd birthday party, I wanted it to be blue for him. Enjoy!

Steps

1
Done

Get your ingredients ready!

2
Done

Mix all the ingredients (except the lettuce and pecans of course) in the order listed.

3
Done

Pour into a large rectangular baking pan (approx. 9x13) and freeze overnight.

4
Done

Before serving, make sure you take the salad out of the freezer to thaw for about 2 hours, OR only freeze for 1 to 2 hours. When you're ready to serve, line some small bowls with curly leaves of lettuce, scoop in the frozen salad, and garnish with pecans. Enjoy!

Elaine

Hi, I'm Elaine! I am a Montanan, a baker, and a 14-year-old. Welcome to my dessert blog.

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4 Comments Hide Comments

This was an amazing salad, especially for your little brother. It was surprisingly sweet. Raspberry would be another substitute for the blueberry.

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