Recipe of the Week

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.

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