| Apricot Salad |
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2 (3 oz.) pkg. apricot Jello
2/3 c. sugar
2/3 c. water
2 (4 3/4 oz.) jars apricot baby food dessert
1 (20 oz.) can crushed pineapple, undrained
1 can Eagle Brand milk
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. chopped nuts |
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| Instructions |
| Combine Jello, water and sugar and bring to a boil. Stir in apricots and pineapple; set aside to cool. Combine milk and cream cheese; beat until smooth. Then add Jello mixture and stir well. Place in 9 1/2 x 13 inch dish and refrigerate.
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