Apricot Salad

Marilynn Ludwig
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 can fruit for salad
  • 1 package orange flavored Jello®
  • 1 package lemon flavored Jello®
  • 1/2 cup orange juice
  • 1 (8 oz) package cream cheese
  • 1 (9 oz) can pineapple tidbits, drained
  • 1 can halved grapes or maraschino cherries
  • 1/4 cup mayonnaise
  • 1/3 cup toasted slivered pecans

Drain juice from fruit. Add enough water to make 1/2 cup liquid. Heat to boiling. Add to Jello® and stir until dissolved. Stir in orange juice. Add a dash of salt. Blend cream cheese into mixture until smooth. Chill until partially congealed. Cut up drained fruit. Beat gelatin mixture until fluffy. Fold in fruits, mayonnaise, and pecans. Pour in 8 inch square dish. Chill until firm.


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