Apricot Salad Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Apricot Jello,
8 ounce: Cream cheese,
1 cup: Sugar,
5 tbsp: Milk,
3 cup: Water,
8 ounce: Cool whip,
16 ounce: Can crushed pineapple,
Directions:
Combine pineapple,water, sugar and bring to boil. Add jello and blend
well. Put in large dish in refrigerator until set. Cream cream cheese
at room temperature and milk and beat into jello mixture. Let set
again. Then blend cool whip into the mixture and let set again. Make
night before. Serves 10 - 12.
Source from luhu.jp
well. Put in large dish in refrigerator until set. Cream cream cheese
at room temperature and milk and beat into jello mixture. Let set
again. Then blend cool whip into the mixture and let set again. Make
night before. Serves 10 - 12.
Source from luhu.jp
Tags
Salads