FROZEN SALAD

Debbie Dobyns

1 pkg. Betty Crocker Vanilla Whipped Icing

1 1/2 cartons (12 oz. total) sour cream

32 oz. can fruit cocktail

1 cup nuts

 

Whip together icing and sour cream. Fold in fruit cocktail and nuts. Pour into 9x13x2 pan and freeze. Cut into squares to serve.

 

GREEN PASTA SALAD

Corky Kelsey

1 pkg. spinach noodles

1 jar chopped pimientos

5 to 6 chopped green onions

1/4 cup Italian dressing

1/4 cup sour cream

1/4 cup mayonnaise

 

Cook noodles; run cold water over them; drain well. Add salt and pepper and Italian dressing. Mix well. Add onion and pimiento. Toss again.  Mix together sour cream and mayonnaise and add to salad, mixing well. Refrigerate.

 

GREEN PEAR SALAD

 

                                         Gail Moser

2 boxes lime jello

2 cups boiling water

large can pears and juice (1 lb. size)

8 oz. cream cheese

1/2 cup cold water

9 oz. container of Cool Whip

 

Combine jello and boiling water; set aside. Mix in blender all other ingredients except Cool Whip.  Add to jello mixture, refrigerate.  When set, whip in Cool Whip.

 

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