Apricot jello

Yield: 4 Servings

Measure Ingredient
2 packs (3 oz.) apricot Jello
⅔ cup Sugar
1 cup Hot water
1 pack (8 oz.) cream cheese; softened
1 can (20 Oz.) Crushed Pineapple; undrained
2 Jars; (Large) Apricot Baby Food
12 ounces Cool Whip®
8 ounces Cool Whip®; for frosting/opt.

Mix Jello, sugar, and water. Bring to a boil, stirring constantly. Mix cream cheese and pineapple together, then add apricot baby food. Let first mixture cool to room temperature and add to apricot mixture. Fold in Cool Whip and pour into 12 x 8 inch dish. May frost with Cool Whip if desired.

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Feb 22, 1998

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