Apricot Salad
Apricot Salad is an moderately easy dinner. Made with 1 can apricots (30 oz.), reserve syrup, 1 can crushed pineapple (13 1/4 oz.), reserve syrup, 1 box (8 serving size) orange jello, 2 c. boiling water and 3/4 c. miniature marshmallows, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Pour boiling water on gelatin in large bowl: stir until gelatin is dissolved.
Mix apricot and pineapple syrups; reserve 1 cup.
Measure remaining syrup; add enough water to measure 1 cup. Stir syrup-water mixture into gelatin mixture.
Refrigerate until slightly thickened, about 1 hour.
π· Perfect Pairings
Complete your meal with these
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