APRICOT SALAD |
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Easy tasty jello salad that can be served as a main course accompaniment, a nice brunch, as a buffet salad or a refreshing dessert. This is a super dish to bring along to a pot luck or party. Serves 10 to 12. |
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| 1 large box (6 oz) | Apricot Jello | 1 large box (170 g) | |
| 1/2 cup | Sugar | 125 mL | |
| 1 can | Crushed pineapple | 1 can | |
| 1 cup | Diced celery | 250 mL | |
| 1 cup | Chopped pecans | 250 mL | |
| 1 cup | Cool whip | 250 mL | |
| 1 cup | Ice water | 250 mL | |
| 8 oz pkg | Cream cheese | 250 g | |
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Bring pineapple and sugar to a boil. Add cheese and jello. Mix well. Add ice water, nuts and celery. Set in refrigerator until it starts to chill. Remove and fold in the cool whip. Pour into a 9 x 13 inch [23 x 33 cm] pan and refrigerate overnight. |
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