Pineapple Apricot Salad

Jan Davidson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 6 oz box apricot Jello®
  • 15 oz crushed pineapple

Bring above to a boil, let cool.

Add:

  • 2 cup buttermilk
  • 1 can coconut
  • 1 cup pecans, chopped
  • 1 (8 oz) Cool Whip (fold in)

Spray 9 x 13 inch pan. Let congeal. If wanted: 1 can mandarin oranges or add 1 can apricots, drained.





Leave a Reply

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

WordPress.com Logo

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

Google photo

You are commenting using your Google 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.