AUNT WANDA'S BLUEBERRY SALAD
2 cups blueberries
1 large container Cool Whip frozen whipped topping, thawed
1 can sweetened condensed milk
1/2 cup lemon juice
1/2 cup chopped nuts
1 1/2 cups graham-cracker crumbs
1/2 stick (4 tablespoons) butter or margarine, melted
In large bowl, stir together blueberries, whipped topping, condensed milk and lemon juice. Add nuts, then fold in blueberries.
Set aside about 2 tablespoons graham-cracker crumbs. In an 7 1/2 -by-11 3/4 -inch shallow baking dish, mix remaining graham-cracker crumbs with the melted butter. Press mixture evenly into bottom of dish. Add blueberry mixture, spreading evenly. Sprinkle reserved crumbs over top.
Chill overnight. Serve cold.
From: Mary Barnes
Source: Michael Hastings, Winston-Salem Journal
2 cups blueberries
1 large container Cool Whip frozen whipped topping, thawed
1 can sweetened condensed milk
1/2 cup lemon juice
1/2 cup chopped nuts
1 1/2 cups graham-cracker crumbs
1/2 stick (4 tablespoons) butter or margarine, melted
In large bowl, stir together blueberries, whipped topping, condensed milk and lemon juice. Add nuts, then fold in blueberries.
Set aside about 2 tablespoons graham-cracker crumbs. In an 7 1/2 -by-11 3/4 -inch shallow baking dish, mix remaining graham-cracker crumbs with the melted butter. Press mixture evenly into bottom of dish. Add blueberry mixture, spreading evenly. Sprinkle reserved crumbs over top.
Chill overnight. Serve cold.
From: Mary Barnes
Source: Michael Hastings, Winston-Salem Journal
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