Apricot Salad - cooking recipe

Ingredients
    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
    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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