The Pioneer Woman Tasty Kitchen
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Apricot Salad

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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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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Profile photo of Erica

Erica on 9.25.2012

This has been my favorite salad since childhood. We use a slightly different recipe but it’s addictive!

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