Here’s something refreshing, cold and tasty. It’s just right for a hot summer day.
Congealed Apricot Salad
1 Large Pkg. Apricot Jello
1 Large Can Crushed Pineapple
16 Oz. Cream Cheese
1 large Jar Apricot Baby Food (8 Oz.)
2 Full Cups Cool Whip
3/4 Cup Pecans, Optional
Cook jello with crushed pineapple (with juice) until it comes to a boil. Let cream cheese soften. Add to pineapple mixture. Add baby food, Cool Whip and pecans. Pour into a buttered mold or 9 x 13 Pyrex dish. Refrigerate.