APRICOT SALAD

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.

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

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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