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    Apricot and Pineapple Salad


    Source of Recipe


    Mary Helen Douglas - April's great-aunt


    List of Ingredients


    • 8 oz. can crushed pineapple, drained
    • 1 - 3 oz. pkg. apricot jello
    • 3/4 cup sugar
    • 2 - 4 oz. jar apricot baby food or use cooked dried apricot
    • 8 oz. cream cheese, softened
    • 9 oz. carton frozen whipped topping
    • 1/2 cup chopped pecans


    Instructions


    1. Combine pineapple and apricot jello.
    2. Stir over low heat.
    3. Remove from heat and put in ice box to chill until slightly set like an egg white.
    4. Mix sugar, baby food, and cream cheese together.
    5. Then fold into jello.


    Final Comments


    Will keep up to a week.
 

 

 

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