Louise Wilson's Apricot Salad
Louise Wilson'S Apricot Salad is an moderately easy dinner. Made with 2 small or 1 large box apricot jello, 2 small jars strained apricot baby food, 1 (no. 2) can crushed pineapple, 1 small container prepared whipped topping and 2/3 c. water, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Heat first 3 ingredients until sugar and jello dissolve. Remove from heat and stir in cream cheese.
Add baby food and pineapple, undrained.
Set aside to cool.
Add whipped topping and pour into 13 x 9 x 2-inch dish to set.
Sprinkle with nuts, if desired.
π· Perfect Pairings
Complete your meal with these
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