Congealed Apricot Salad

Rowena Roberson, May 1988
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 (6 oz) apricot gelatin
  • 2/3 cup sugar
  • 2/3 water
  • 1 can crushed pineapple, undrained
  • 2 (4 oz) apricot baby food
  • 1 can Eagle Brand® milk, chilled
  • 1 (8 oz) cream cheese
  • 1 1/2 cup pecans, chopped

Combine gelatin, sugar, and water. Bring to boil and stir to dissolve. Remove from heat and add baby food, pineapple and set aside. In a separate bowl combine milk and cream cheese. Beat until smooth. Stir in gelatin mixture. Add nuts. Place in dish and refrigerate.





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