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Erica on 9.25.2012
This has been my favorite salad since childhood. We use a slightly different recipe but it’s addictive!
Apricot Salad
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Description
This recipe was given to me by a fellow nurse when I worked in a rural hospital. It has great flavor and is light and tasty for that hot summer day when you need a good salad for a picnic or a potluck.
Ingredients
- 2 packages Apricot Jello (3 Oz. Size)
- ⅔ cups Sugar
- ⅔ cups Water
- 2 jars Junior Apricot Baby Food
- 1 can Crushed Pineapple (20 Oz. Can) Juice And All
- 1 package Cream Cheese (8 Oz. Softened)
- 1 can Sweetened, Condensed Milk
- ½ cups Pecans, Chopped Or Add More To Your Own Taste
- 1 container Cool Whip (8 Oz)
Preparation
Combine jello, sugar, water in a saucepan over medium heat. Bring to a boil, take off heat. Add fruit, cool just a little.
Mix cream cheese and sweetened condensed milk in a bowl with a mixer until smooth. Mix into jello mixture with a mixer, add pecans and stir until combined.
Pour into a 7×11 pan. Top with Cool Whip topping right before serving. I just spread it all over the top. You can use the whole container or not, your preference.
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