Congealed Apricot Salad - cooking recipe

Ingredients

1 pkg. lemon gelatin
1 (12 oz.) can apricot nectar plus enough pineapple juice to make 2 c.
1 (20 oz.) can pineapple, drained
1 small pkg. cream cheese
2 Tbsp. margarine
1 large apple, finely chopped
1/2 c. chopped pecans

Preparation

Bring juice to boil.
Cut drained pineapple in small pieces. Add gelatin and margarine.
Stir until dissolved.
Break up cream cheese and add to gelatin mixture.
Chill until partially congealed.
Add remaining ingredients.
Pour into small molds, or 10 x 6 x 2-inch casserole.
Yields 8 servings.