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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Dreamy Apricot Salad Recipe

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This recipe for Dreamy Apricot Salad is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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