I found this Church cookbook from Riverside California. What made me stop was the name: “Dr. Pepper Salad”. Then I read the recipe. It uses 32 ounces of Dr. Pepper in cherry Jell-o, pineapple and pecans – and then the directions just stop.
Dr. Pepper Salad
Ingredients
- 2 small boxes (3 ozs) Cherry Jell-O
- 1 32 oz bottle of Dr. Pepper
- 1 can crushed pineapple
- 1/2 c. chopped pecans
Instructions
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Heat 16 oz (or about half) of the Dr. Pepper.
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Stir the cherry Jell-O into the hot Dr. Pepper until dissolved.
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Stir in the remaining 16 ozs of Dr. Pepper.
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Mix in the crushed pineapple and chopped pecans.
Notes
The original recipe did not specify the can size of crushed pineapple. It also ends after adding the pineapple and pecans, without instructions for chilling or setting the salad.