Congealed Apricot Salad

1. 1

   Bring pineapple and sugar to a boil.

2. 2

   Add apricot gelatin. Mix and add cream cheese. Stir until dissolved. Add the ice water to cool the mixture. Add celery and nuts.

3. 3

   When starting to gel, fold in whipped topping and congeal in a 9 x 13-inch pan. Cut into 2-inch squares when congealed and serve on lettuce.

* Per serving · 4 servings · Values may vary.

No additional tips available.