- 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 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.
Originally published as Apricot Salad in Reminisce November/December 1994, p51
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