50+ Friends Club Cookbook
Salads & Dressings
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Apricot Jello Salad
From the Kitchen of:
OkieJoyce
1
lge.
pkg. Apricot Jello
1
C.
Boiling Water
2
sm.
jars Apricot Baby Food
1
8oz.
pkg. Cream Cheese
1
can
(15 1/2 oz.) Crushed Pineapple
2/3
c.
Sugar
1
8oz.
Cool Whip
1/2
C.
Pecans, chopped
8
oz.
Coconut
Dissolve jello in 3 qt. bowl with 1 c. boiling water. Add baby food,softened cream cheese, crushed pineapple and sugar.
Fold in Cool Whip, pecans and coconut.
Refrigerate and Chill.
Makes 3 quarts and lasts several days.