Apricot salad

Yield: 10 servings

Measure Ingredient
6 ounces Apricot Jello
8 ounces Cream cheese
1 cup Sugar
5 tablespoons Milk
3 cups Water
8 ounces Cool whip
16 ounces Can crushed pineapple

Combine pineapple,water, sugar and bring to boil. Add jello and blend well. Put in large dish in refrigerator until set. Cream cream cheese at room temperature and milk and beat into jello mixture. Let set again. Then blend cool whip into the mixture and let set again. Make night before. Because of the volume of the jello it may take a while to set each time!

Serves 10 - 12.

Submitted By JULIE GLEITSMANN On 12-14-94

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