Apricot cream cheese salad

Yield: 12 Servings

Measure Ingredient
1 pack (6-oz) apricot gelatin
1 can (large) crushed pineapple; undrained
¾ cup Sugar
2 smalls Jars strained apricot baby food
1 pack (8-oz) cream cheese; softened
1 can (large) evaporated milk; chilled

In saucepan combine gelatin and pineapple. Heat until mixture simmers. Add sugar, apricots and softened cream cheese. Continue heating, stirring occasionally, until cream cheese melts. Remove from heat and cool. Chill in refrigerator until mixture mounds when dropped from a spoon. In a chilled bowl, whip chilled evaporated milk until stiff peaks form. Fold in apricot mixture. Pour into 9 x 13-inch pan. Chill until firm. Cut into squares to serve. Serves 12.

Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Apr 14, 1998

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