"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Apricot Baby Food Salad, by Sharon Cleveland, is from Breid Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 - 3 oz orange gelatin 1 c crushed pineapple 1/2 c sugar 1 - 8 oz Cool Whip 1 - 8 oz cream cheese 2 small jars apricot with tapioca baby food
Combine gelatin and pineapple including juice in a saucepan. Heat until mixture dissolves-simmer. Add sugar, baby food, and cut up cream cheese. Stir with beater until cream cheese is blended. Remove from heat, pour into bowl and refrigerate until mixture mounds. Add whipped topping.
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