Apricot jello salad

Yield: 1 Servings

Measure Ingredient
20 ounces Crushed pineapple with juice
½ cup Sugar
1 small Apricot jello--dry
8 ounces Light cream cheese; softened
16 ounces Cool Whip LiteĀ®

Boil first three ingredients in saucepan. Cool. (It's important that this mixture is completely cool before adding the rest of the ingredients.) Beat in cream cheese and cool whip. Chill.

Recipe by: Gale Robertson

Posted to EAT-L Digest by BLAdams96<BLAdams96@...> on Apr 13, 1998

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