Norma'S Creamy Apricot Salad - cooking recipe

Ingredients

1 (15 1/4 oz.) can crushed undrained pineapple
1 (6 oz.) pkg. apricot flavored gelatin (gelatin with tapioca can be used)
2 c. boiling water
1 1/2 c. miniature marshmallows
2 (7 3/4 oz.) jars apricot baby food
1 (3 oz.) pkg. cream cheese, softened
1 (4 oz.) container frozen whipped topping, thawed
2 c. sliced bananas
1/2 c. chopped pecans

Preparation

Drain pineapple; reserve 1/2 cup juice and set aside. Dissolve gelatin in boiling water; add marshmallows, stirring until slightly melted.
Stir in the pineapple and apricot baby food.
Chill until consistency of unbeaten egg
white.
Combine cream cheese and the reserved pineapple juice, blending well. Stir in whipped topping.
Fold in gleatin mixture.
Arrange banana slices in bottom of a lightly greased 12 x 18 x 2-inch Pyrex dish. Spoon gelatin mixture over bananas.
Sprinkle with chopped nuts (pecans).
Chill until firm.
Yields 12 servings.
A pretty orange color and delicious.