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. |