Apricot Jello Salad -- Quad-Cities Online Recipe Book
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Apricot Jello Salad

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Ingredients

2 packages (3 ounces) lemon jello
2 cups apricot nectar
1 can (6 ounces) crushed pineapple
1 package (8 ounces) cream cheese
1/2 cup nuts, chopped
1/2 cup diced celery

Instructions

First Layer: Dissolve 1 package lemon jello in 1 cup hot nectar; add 1 cup cold water. Chill; before it sets add 1/2 can crushed pineapple. Pour in 9x9-inch pan and allow to set. Soften cream cheese with a little nectar. Blend in celery and nuts. Frost the firm jello layer with cream cheese mixture. Make second jello layer same as first. Chill. Pour into the cream cheese mixture.

Edith Polson
Prophetstown




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