Apricot Gelatin Salad
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1 package (6 ounces) apricot or orange gelatin
2 cups boiling water
1 can (20 ounces) crushed pineapple, drain and save juice
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) apricot halves, drained and chopped
1/2 cup chopped walnuts
1 carton (8 ounces) frozen whipped topping, thawed
In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside.
In a mixing bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. Pour into a 13x9x2-inch dish. Chill until firm. Yield: 12 to 16 servings.