1 pint Cool Whip 1 large box Apricot jello 12 oz. cream cheese 1 can crushed pineapple water (see below) Strain pineapple juice and save juice. With juice add water to make 3 cups liquid. Bring to boil. Add jello, cream cheese, crushed pineapple, and cool whip. Mix together. Pour into 9 x 13-inch pan. Chill until firm. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |