1 (10 ounce) package frozen sliced strawberries
1 celery stalk
1 cup water
1 (3 ounce) package strawberry gelatin
1/2 cup frozen whipped topping, thawed
1/2 cup miniature marshmallows
1/2 cup blueberries
Remove the strawberries from freezer and let stand at room temperature for 10 minutes so they thaw slightly.
Wash 1 celery stalk and pinch off leaves.
Cut the celery into thin strips about 2 inches long and 1/4 inch wide on cutting board. Keep 6 strips for your salad.
Heat 1 cup water just to boiling in saucepan over medium-high heat.
Empty the gelatin into bowl.
Pour the boiling water over the gelatin. Stir until gelatin dissolves.
Stir in the slightly thawed strawberries.
Break apart the clumps of strawberries with fork.
Pour the gelatin, strawberry mixture into 6 glasses, filling each glass about 1/3 of the way to the top.
Refrigerate for at least 2 hours or until the gelatin is firm.
Just before serving, empty 1/2 cup whipped topping into another bowl. Fold in 1/2 cup miniature marshmallows.
Spoon 2 tablespoons of the topping mixture onto the gelatin in each glass.
Top with about 1 tablespoon blueberries.
Poke 1 celery strip into the top of each salad.
Independence Day Recipes