Apricot Salad recipe

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Ingredients

1 (6 ounce) package apricot flavored Jell-O® mix
⅔ cup white sugar
⅔ cup water
2 (4 ounce) jars apricot baby food
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup chopped pecans
1 (8 ounce) container frozen whipped topping, thawed

Nutrition Info

256 calories
carbohydrate: 37.8 g
cholesterol: 21.1 mg
fat: 10.9 g
fiber: 0.6 g
protein: 4 g
saturatedFat: 6.8 g
servingSize: -
sodium: 102.6 mg
sugar: 35 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.

  2. In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.

  3. Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

This is a great salad for the holidays due to the very festive orange color.

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