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SOLO APRICOT SALAD 1 can apricot Solo coffee cake filling 1/4 c. cold water 1/4 c. sugar 1 (9 oz.) can crushed pineapple and juice 2 (3 oz.) pkg. lemon Jell-O 1 1/2 c. hot water 1/2 c. slivered almonds Topping: 1 (4 oz. or 8 oz.) pkg. cream cheese (depending on size of pan used) 4 Tbsp. powdered sugar 1 tsp. vanilla 1 c. whipped cream Mix coffee cake filling, cold water, sugar and pineapple together. Mix Jell-O, hot water and almonds together and then mix with first mixture. When the Jell-O is set, mix topping ingredients together and spread this on top. Refrigerate for 12 hours. Makes 12 to 14 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |