Apricot Cream Cheese Salad
Apricot Cream Cheese Salad is an moderately easy dinner. Made with 1 (6 oz.) pkg. apricot jello, 1 large can undrained crushed pineapple, 3/4 c. sugar, 2/3 c. nuts, finely chopped and 2 small jars strained apricot baby food, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Combine jello and pineapple.
Heat until mixture simmers. Add sugar, apricots and softened cream cheese.
Continue heating, stirring occasionally, until cheese melts.
Remove from heat; chill until mixture mounds when dropped from spoon.
Whip chilled evaporated milk until stiff peaks form; fold into apricot mixture. Pour into a 9 x 13-inch pan.
Chill until firm.
Top with chopped nuts.
Serves 15.
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