LOCATION: Recipes >> Salad Recipes >> Jello 48
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Jello 48
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Apricot Salad
2 (3 ounce) packages apricot flavored gelatin
2/3 cup white sugar
2/3 cup water
2 (4 ounce) jars apricot baby food
1 (20 ounce) can crushed pineapple
1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1/3 cup pecans
1 (8 ounce) container frozen whipped topping, optional
In a small saucepan, combine gelatin, sugar and water. Bring to
a boil and mix until dissolved. Remove from heat, add baby food
and pineapple with juice. Stir, set aside to cool for 10 minutes.
In a small bowl, combine the cream cheese and sweetened condensed
milk, mix together until smooth. Pour into fruit mixture and whisk
together.
Stir in pecans and pour into a 9x13 inch pan. Refrigerate until
chilled. Top with thawed whipped topping if desired. Sprinkle
with pecans to decorate and cut into squares.
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