Jewels of the Nile

Fruit cocktail in a Cool Whip and lemonade base.

Venoa Swartzbaugh is the sister of Donna Drum, who penned the ice cream recipe from yesterday.

From the box of D.W. from Cedar Falls, Iowa.

From the desk of: Venoa Swartzbaugh

Jewels of the Nile

2 pkg. (3 oz.) strawberry Jell-o
2 cup boiling water
1 large can frozen lemonade concentrate, thawed
6 cups Cool Whip, thawed
2 cans (16 oz.) fruit cocktail, drained

Dissolve Jell-o in boiling water. Add lemonade concentrate and stir until melted. Chill till slightly thickened. Blend in Cool Whip and fold in drained fruit.

Pour into muffin tins. Freeze till firm. Garnish if desired.

Makes enough salad to fill 10 individual muffin cups. This recipe will probably have to be doubled.

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