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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 |