Recipe of the Week | Apricot Jello Salad

Something light and cool for warm nights

 

Ingredients:

1 6 oz. package apricot Jello

1 small jar apricot baby food

1 1 pound 4 oz can crushed pineapple

3/4 cup sugar

1 8  oz. package cream cheese

1 8 oz. Cool Whip

 

Directions: 

Combine Jello and Pineapple and heat until mixture simmers.

Add sugar, apricot baby food and softened cream cheese.

Continue heating and stir until the cheese melts.

Remove from heat and chill until mixture mounds when dropped by the spoonful.

Fold in Cool Whip, chill in serving bowl and serve. Yum!

 

Susan Kline, Thousand Oaks


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