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APRICOT PECAN SALAD 1 (8 oz.) can crushed pineapple 1 (3 oz.) pkg. apricot flavored jello 1 (8 oz.) pkg. cream cheese 1 (4 1/2 oz.) jar baby food apricots 1/2 c. pecans 1 1/2 c. nondairy whipped topping Heat pineapple and juice. Stir in jello until dis- solved. Cut cream cheese into chunks and add to pineapple mixture, stirring until cheese is blended. Add apricots. Cool to room temperature. Fold in 1/4 cup nuts and topping. Pour into 8 x 8 x 2-inch dish. Garnish with remaining nuts. Refrigerate until set. Makes 6 servings. Note: This can be served on a lettuce leaf. 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. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!