Apricot Salad
Yield
10 servingsPrep
15 minCook
?Ready
15 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
jello
apricot |
|
| 8 | ounces |
cream cheese
|
|
| 1 | cup |
sugar
|
|
| 5 | tablespoons |
milk
|
|
| 3 | cups |
water
|
|
| 8 | ounces |
whipped topping, prepared
|
|
| 16 | ounces |
pineapple, canned, crushed
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
jello
apricot |
|
| 231.2 | ml/g |
cream cheese
|
|
| 237 | ml |
sugar
|
|
| 75 | ml |
milk
|
|
| 7.1E+2 | ml |
water
|
|
| 231.2 | ml/g |
whipped topping, prepared
|
|
| 462.4 | ml/g |
pineapple, canned, crushed
|
Directions
Combine pineapple, water, sugar and bring to boil. Add jello and blend well. Put in large dish in refrigerator until set.
Cream cream cheese at room temperature and milk and beat into jello mixture. Let set again. Then blend cool whip into the mixture and let set again.
Make night before. Serves 10 - 12.
