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STRAWBERRY PECAN CREAM
1 Pkg 3 oz Strawberry Jell-O
Dash Salt
1 C Boiling Water
1/3 C Honey
1/4 C Cold Water
2 t Lemon Juice
1/2 C Half and Half
3/4 C Chopped Toasted Pecans
(divided)
1 C Whipped Topping
Dissolve gelatin and salt in boiling water. Add honey, cold water and
lemon juice. Chill until slightly thickened. Beat with mixer until fluffy
-
fold in cream and 1/2 C of the toasted pecans. Spoon into 6 sherbet
glasses and chill 3 hours. Garnish with whipped topping and sprinkle
with a
few of the reserved pecans.
* To toast pecans easily spray medium fry pan with non-stick cooking
spray and "toast" over medium heat 5-6 minutes.
   
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