"Those who forget the pasta are condemned to reheat it."--Unknown

Dreamy Apricot Salad Recipe

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Dreamy Apricot Salad image
Judy Hollenshead, Dorothy Hollenshead, Emily Hollenshead McAdams & her daugher, Vicki Rogers at the October 2001 Hollenshead reunion at Virginia's in Ruple

 

This recipe for Dreamy Apricot Salad, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Hollenshead McAdams
Added: Monday, April 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (3-oz.) pkg. apricot Jello
2/3 c. sugar
2/3 c. water
1 (jr. size) jar apricot baby food
1 (20-oz.) can crushed pineapple, not drained
1 can Eagle brand milk
1 (8-oz.) pkg. cream cheese
1 1/2 c. chopped pecans

Directions:
Directions:
Combine Jello, sugar and water in small sauce pan. Bring to boil, stirring to dissolve sugar and Jello. Remove from heat. Stir in fruit and set aside to cool. Combine condensed milk and softened cream cheese. Beat until smooth. Stir in Jello mixture with pecans. Then mix with other mixture and chill. Can be served as a salad or a dessert.

Personal Notes:
Personal Notes:
Emily is the wife of Bob McAdams, the daughter of the late Jack & Dorothy (Bellew) Hollenshead & the granddaughter of the late Charlie & Carrie (Wade) Hollenshead. This is deeeeeeeelicious! This originally appeared in "Legacy of the Hollensheads" compiled by Glynn and Johnette Oakes in 1995.

 

 

 

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