Serves: 9
Total Calories: 1,918.137
Rinse blueberries, drain well set aside.
In a medium bowl, stir gelatin and water until gelatin is dissolved. Stir in orange juice. Chill in refrigerator until the consistency of unbeaten egg whites.
Stir in blueberries, bananas and cherries until evenly distributed. Pour into a lightly oiled 8 x 8 x 2-inch baking pan or dish or a 5-cup decorative mold. Chill until set.
To serve, cut into squares or unmold. If desired, serve on lettuce leaves with a large sprig of parsley and a small spoonful of mayonnaise on top.
This Carnival Salad recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
