Apricot Salad - cooking recipe
Ingredients
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6 oz. pkg. apricot gelatin
2/3 c. boiling water
1 (8 oz.) cream cheese, soft
1 (5 1/4 oz.) crushed pineapple, undrained
2 (7 3/4 oz.) jars apricot baby food
1 (8 oz.) carton Cool Whip
Preparation
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Dissolve gelatin in boiling water.
Cool slightly and set aside.
Beat cream cheese until smooth.
Gradually add gelatin and beat well.
Stir in remaining ingredients.
Yields 12 servings. Use a 12 x 8 x 2-inch pan.
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