Apricot Ribbon Salad
Apricot Ribbon Salad is an moderately easy dinner. Made with 4 c. apricot nectar, 2 (3 oz.) pkg. lemon or apricot jello, 1 (20 oz.) can crushed drained pineapple, 1 (8 oz.) pkg. cream cheese and 1 c. chopped celery, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π¨βπ³ Instructions
Heat nectar to boiling.
Remove from heat and add jello, stirring to dissolve.
Stir in drained pineapple.
Reserve 1/2 cup of this mixture; set aside.
Divide remaining gelatin in half. Pour half into 2-quart mold.
Refrigerate until set.
Keep other half at room temperature.
π· Perfect Pairings
Complete your meal with these
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