Jan's Apricot Jello Mold

1. 1

   Bring Cream Cheese to room temperature.

2. 2

   Heat jello, sugar and crushed pineapple with juice and stir until the sugar dissolves.

3. 3

   Set aside to cool completely.

4. 4

   Cream the cheese and apricot baby food together, and when jello mix is completely cool, mix it into the cheese/baby food mixture.

5. 5

   When blended, fold in the cool whip with a spoon.

6. 6

   Turn into a 1 1/2 quart mold and refrigerate until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.