Apricot Gelatin Salad

Apricot Gelatin Salad

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  • 1 can (15 oz.) crushed pineapple in its own juice
  • 1 LG box apricot (or peach) gelatin
  • 1 pkg. (8 oz.) cream cheese (room temperature)
  • ½ C Pioneer® Sugar
  • 1 LG jar of apricot baby food (or peach)
  • 1 tub (8 oz.) Cool Whip®
  • ½ C walnuts, chopped


  1. In a medium sauce pan bring the pineapple and juice up to a boil; stir in gelatin until dissolved and simmer for 5 minutes. Set aside to cool.
  2. In large mixing bowl beat cream cheese and Pioneer® Sugar together until mixed well. Add pineapple mixture and baby food and mix. Fold in Cool Whip® and gently stir in walnuts. Fold into a 9 x 13-inch baking pan and refrigerate until set.
Apricot Gelatin Salad
4 votes, 4.00 avg. rating (77% score)

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