APRICOT PECAN SALAD|
1 (8 oz.) can crushed
1 (3 oz.) pkg. apricot
1 (8 oz.) pkg. cream cheese
1 (4 1/2 oz.) jar baby food
1/2 c. pecans
1 1/2 c. nondairy whipped
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.
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