"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Apricot Jello Salad Recipe

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This recipe for Apricot Jello Salad, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Anna Swartz-Sims
Added: Thursday, November 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 small boxes of Apricot jello, (may use orange or other flavor of your liking), 2 cups boiling water.
1 can of crushed pineapple and the juice, 8 ounces of cream cheese, 4 ounces of cool whip.

Directions:
Directions:
Add the boiling water to the 2 boxes of jello and let it slightly thicken in the refrigerator.

In blender, add the jello mixture, pineapple with juice, cream cheese and mix it well.

Blend in the cool whip and chill.

Personal Notes:
Personal Notes:
The Swartz family loves this recipe and frequently requests Neva Bovill to bring it to our gatherings.

 

 

 

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