Apricot Salad - cooking recipe
Ingredients
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2 small pkg. apricot jello
2/3 c. sugar
2/3 c. water
2 jars apricot baby food
20 oz. can crushed pineapple (undrained)
14 oz. can condensed milk, chilled
8 oz. pkg. cream cheese, softened
1 1/2 c. chopped pecans
Preparation
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Combine jello, sugar and water in small saucepan.
Bring to a boil, stirring to dissolve.
Remove from heat and stir in fruit and baby food.
Set aside to cool.
Beat milk and cream cheese until smooth.
Then beat in jello mixture.
Fold in pecans.
Pour in mold and refrigerate until firm.
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