Creamy Blueberry Gelatin Salad Recipe -Plump blueberries and a fluffy topping star in this pretty, refreshing salad. My mom's blueberry salad was served at every holiday and celebration. Now, my grandchildren look forward to sampling it at holidays. —Sharon Hoefert, Greendale, Wisconsin
Apple Pie Tartlets: Good-for-you things come in small packages when you make a batch of the tiny apple pie treats. Sweet and cinnamony, these mouthwatering morsels are a delightful addition to a dessert buffet or snack tray. For convenience, you can prebake the shells a day or two ahead of serving: 10 servings; 150 calories, 6 g fat, 6 mg cholesterol, 22 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat per (2 tartlet) serving
Strawberry Fluff Salad. 1 large package Cook and Serve vanilla pudding 1 large package Strawberry Jell-o 2 cups water 1 16 oz Cool-Whip (lite or fat-free is fine) 1/2 bag mini marshmallows 1 pint fresh strawberries cut into bite size pieces
Make-Ahead Hearty Six-Layer Salad Recipe -This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It’s easy to make, can be assembled ahead of time and looks great. —Noreen Meyer, Madison, Wisconsin
BLUEBERRY SALAD: Dissolve 3 (3-oz) boxes blackberry Jello with 3 1/2 cups boiling water. Add 1 (15-oz) can blueberries 1 (8-oz) can crushed pineapple with juice, mixing well. Refrigerate until congealed. In a bowl, mix 1 (8-oz) pkg cream cheese, 1/2 cup sour cream, 1 tsp vanilla, and 1/2 cup sugar until smooth. Spread over Jello. Sprinkle 1 cup chopped pecans on top. Refrigerate.
Mexican Layered Salad Recipe -Here’s another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It’s a slightly different version of the layered salad.—Joan Hallford, North Richland Hills, Texas
Blueberry Romaine Salad Recipe -I love to bring this delicious salad to school gatherings. The homemade dressing couldn’t be simpler, so I whip it up in advance and just give it a quick toss with the other ingredients when I get to any event. —Kris Bristol, Charlotte, MI