Apricot salad #2

Yield: 12 Servings

Measure Ingredient
1 pack (3-oz) cream cheese
1 pack (small) apricot gelatin
1 can Fruit cocktail with juice
1 can Apricots; drained
1 carton (9-oz) cool whip

Mix cream cheese and dry gelatin with a fork. Add enough water to juice from apricots to make two to three cups; bring to boil. Pour boiling mixture over gelatin and cheese mixture. Let cool and then add fruit cocktail and chopped apricots. Let it get cold and fold in Cool Whip.

Refrigerate until set. Serves

12.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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