Apricot Salad

Marcia Santa Cruz

Avalon Place Trinity

Ingredients:
1 large box of apricot Jell-O
2 cups boiling water
1 20 oz. can crushed pineapple, undrained
2 large jars strained apricot baby food
1 8 oz. package cream cheese, softened
1 14 oz. can Eagle Brand milk
1 cup pecans, chopped
Cool Whip or fresh whipped cream

Directions:
In 2 cups of boiling water dissolve the apricot Jell-O; let it cool. To this add the can of crushed pineapple and the 2 large jars of apricot baby food. Set to the side. With mixer blend the cream cheese and the Eagle Brand milk. Then stir the Jell-O mixture and cream cheese mixture together and add the pecans. Put in 9 X 13 dish and chill. When chilled top with Cool Whip or fresh whipped cream.

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