Apricot Salad

1. 1

   Bring to boil the crushed pineapple and its juice.

2. 2

   Add the jello; simmer until the jello dissolves.

3. 3

   Cool mixture.

4. 4

   Cream together the cream cheese and the sugar.

5. 5

   Add the baby food apricots to the cream cheese-sugar mixture.

6. 6

   After the jello-pineapple mixture has slightly thickened, add the cream cheese-sugar mixture, then add the Cool Whip.

7. 7

   Pour into glass dish (8 x 13 x 2-inch).

8. 8

   Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.