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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.