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Apricot Salad
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2 packages (3 ounces each) apricot gelatin
2 cups boiling water
1 package (8 ounces) cream cheese, softened
1 cup milk
1 can (20 ounces) crushed pineapple, undrained
1 carton (4 ounces) frozen whipped topping, thawed
Dissolve gelatin in boiling water and set aside. In a mixing bowl,
beat cream cheese until smooth. Gradually beat in milk until smooth.
Stir in gelatin. Add pineapple and mix well. Chill. When mixture
begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt.
serving bowl. Chill for at least 2 hours.
Yield: 8-10 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |