Apricot Congealed Salad - cooking recipe

Ingredients

2 small pkg. or 1 large apricot Jell-O
2 c. boiling water
1 (8 oz.) pkg. cream cheese, cubed
1 large can pineapple and juice
1/2 to 3/4 c. chopped celery
1/2 to 3/4 c. shredded carrot
1/2 to 3/4 c. chopped pecans

Preparation

Dissolve the jello in the boiling water. Add the cream cheese and stir to melt the cheese (little bits will not melt). Put in the fridge or freezer to chill while you cut up the vegetables and chop the nuts (just long enough to get cool). In a large bowl, mix all together. Prepare a 9 x 13 dish by lightly spraying with Pam. Spread mixture in the dish and return to refrigerator to set, preferably overnight. Cut into 12 to 15 servings and place on lettuce leaf to serve.