Creamy Apricot Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. apricot gelatin
1 (No. 2) can crushed pineapple
3/4 c. sugar
1 c. apricot puree or 2 small jars strained baby food apricots
1 (8 oz.) pkg. cream cheese, softened
1 large can evaporated milk
2/3 c. finely chopped nuts

Preparation

Combine gelatin and pineapple in saucepan; bring to boiling point.
Add sugar, apricot puree and cream cheese; simmer until cream cheese melts, stirring constantly.
Remove from heat to cool.
Chill until partially congealed.
Chill milk in freezer tray until ice crystals form around edge.
Whip until stiff peaks form.
Fold into apricot mixture.
Pour into a 9 x 13-inch pan. Chill until firm.
Sprinkle nuts over top.
Yields 15 servings.