Ingredients
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one 21 oz. can blueberry pie fillingyou can use any kind of pie filling you want!
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one 20 oz. can crushed pineapple
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one 7 oz. bag sweetened flaked coconut
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one 14 oz. can sweetened condensed milk
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2 cups mini marshmallows
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1+ cup pecans
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one head curly leaf lettuce
Directions
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
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1
Done
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Get your ingredients ready! |
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2
Done
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Mix all the ingredients (except the lettuce and pecans of course) in the order listed. |
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3
Done
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Pour into a large rectangular baking pan (approx. 9x13) and freeze overnight. |
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4
Done
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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! |
