Apricot Congealed Salad
Apricot Congealed Salad is an moderately easy salad you can prepare in about 1 hour 10 minutes. Made with small pkg. or 1 large apricot jell-o, c. boiling water, (8 oz.) pkg. cream cheese, cubed, large can pineapple and juice and to 3/4 c. chopped celery, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Dissolve the jello in the boiling water
Add the cream cheese and stir to melt the cheese (little bits will not melt)
Put in the fridge or freezer to chill while you cut up the vegetables and chop the nuts (just long enough to get cool)
In a large bowl, mix all together
Prepare a 9 x 13 dish by lightly spraying with Pam
Spread mixture in the dish and return to refrigerator to set, preferably overnight
Cut into 12 to 15 servings and place on lettuce leaf to serve.
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