Apricot Salad
Apricot Salad is an moderately easy dinner. Made with 1 (16 oz.) pkg. apricot jello, 2/3 c. boiling water, 1 (8 oz.) pkg. cream cheese, 1 (15 oz.) can crushed pineapple (undrained) and 2 small (7 3/4 oz.) jars apricot baby food, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Dissolve gelatin in boiling water.
Cool slightly; set aside. Beat the cream cheese until smooth.
Gradually add gelatin, beating well.
Stir in pineapple and baby food.
Fold in whipped topping.
Pour mixture into a 12 x 8 x 2-inch dish.
Cover; chill until firm.
To serve, cut into squares and serve on lettuce. Serves 12.
π· Perfect Pairings
Complete your meal with these
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