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.


  • 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.


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