posted by Becky 02-12-102 8:45 PM
Apricot Salad
2 small or 1 large box of apricot Jello
1 large jar apricot baby food (8-10 oz)
1 (16 oz) can crushed pineapple, drained but save juice*
8 oz cream cheese
1 envelope dream whip
3/4 c sugar
1 heaping Tbsp flour
1 egg
1 Tbsp butter
1 c pineapple juice (add water to *juice retained to make a full cup)
Step 1: Mix Jello with only 3 1/2 cups of water. Add baby food and pineapple. Chill until firm in an 11x14 inch pan.
Step 2: Prepare dream whip as directed. Beat in cream cheese. Spread on jello and chill until firm.
Step 3: Combine and cook until thick. Cool. Spread on top and chill.
*pineapple in own juice works the best
Apricot Delight Salad
2 small pk Apricot Jello
2/3 c Water
1 can Crushed pineapple, undrained
1 1/2 c Chopped nuts
2/3 c Sugar
2 Jars apricot baby food
1 can Condensed milk, chilled
8 oz Cream cheese
Combine Jello, sugar and water, bring to a boil and dissolve Jello. Remove from heat, stir in fruit; set aside to cool.
Combine milk and cream cheese, beat until smooth. Stir in Jello mixture, and nuts. Pour into mold or bowl and refrigerate.
Apricot Jello Salad
1 lge. pkg. Apricot Jello
1 C. Boiling Water
2 sm. jars Apricot Baby Food
8 oz. pkg. Cream Cheese
1 can (15 1/2 oz.) Crushed Pineapple
2/3 c. Sugar
8 oz. Cool Whip
1/2 C. Pecans, chopped
8 oz. Coconut
Dissolve Jello in 3 qt. bowl with 1 c. boiling water. Add baby food, softened cream cheese, crushed pineapple and sugar. Fold in Cool Whip, pecans and coconut. Refrigerate and Chill. Makes 3 quarts and lasts several days.
Apricot Jello Salad
1 lg. pkg. apricot Jello
2 lg. jars Jr. baby food (apricot)
1 (8 oz.) pkg. cream cheese
1 (8 oz) carton Cool Whip
1 lg. can crushed pineapple, drained
1/2 c pineapple juice
1 c. chopped walnuts
Add water to pineapple juice to make 1 cup. Boil. Add pineapple and Jello. Cool.
Beat cream cheese and baby food. Add to the cooled Jello. When syrupy, add Cool Whip and the chopped walnuts. Pour into 9 x 13-inch pan or large bowl.