Lemon Sarsaparilla Recipe

Ingredients

2 (8 ounce) cans sliced ripe olives, drained

1 (15 ounce) can crushed pineapple, drained

1 cup chopped green onions

1 (3 ounce) can crushed pineapple with juice

2 (2.5 ounce) packages instant vanilla pudding mix

2 sheets fresh lemon slice

Directions

In a medium bowl, mix fresh lime slices, pineapple juice, and pudding mix. Store mixture in an airtight container until ready to use.

Pour lemonade into a small bowl. Add sliced olives, pineapple slices, pineapple, pineapple juice and lemonade. Mix well.

Crumble pineapple and place flat side down in a small bowl. ... Sprinkle with crushed pineapple and pineapple juice over all. Cover and refrigerate about 4 hours, until set.

Comments

Jilii LiPlint writes:

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This is very good and very easy to make. My family loved it and I really cut back the flour to a Gluten-Free amount and it was still quite good. My only con is that I didn't put the soy sauce right away as it thickened up at the end. Maybe next time I will.

Lemon Sarsaparilla Recipe

Ingredients

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