Apricot Salad - cooking recipe

Ingredients

1 (15 oz.) can crushed pineapple, undrained
1 (6 oz.) pkg. apricot gelatin
2 c. boiling water
1 1/2 c. miniature marshmallows
2 (7 oz.) jars apricot baby food
1 (4 oz.) frozen whipped topping, thawed
2 c. sliced bananas
1/2 c. chopped pecans

Preparation

Reserve 1/2 cup juice. Set aside. Dissolve gelatin in hot water. Add marshmallows, stirring until melted. Stir in pineapple and apricot.
Chill until consistency of egg white. Combine cream cheese and pineapple juice, blending well.
Stir in whipped topping. Fold in gelatin. Arrange banana slices in a 12 x 8 x 2-inch greased dish. Spoon gelatin mixture over bananas. Sprinkle with pecans. Chill until firm.
Yields 10 to 12 servings.