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

Apricot Jello Delight Recipe

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This recipe for Apricot Jello Delight, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Allspach Smith
Added: Sunday, July 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large package apricot Jello
1 large c crushed pineapple and juice
1/2 c sugar
1 eight oz. package Philly Cheese
1 c chopped pecans
1 c diced celery
1 large can evaporated milk (chilled)

Directions:
Directions:
Heat pineapple and juice to boiling.
Remove from heat.
Add dry Jello.
Stir until dissolved.
Add Philly Cheese and stir until smooth.
Cool until partially set.
Add pecans and celery.
Whip evaporated milk and fold into Jello mixture and chill.
Put into a large pan.
Keep refrigerated until ready to use.

Number Of Servings:
Number Of Servings:
Up to a dozen servings
Preparation Time:
Preparation Time:
Takes time, but between steps can accomplish other kitchen tasks.
Personal Notes:
Personal Notes:
This recipe, a company favorite as it served many, was submitted by Mom to the 1970's "Trenton Mennonite Women's Favorite Recipe" book. If there were any leftovers, they did not last as the family loved Mom's gelatin desserts.

I believe the "1 large c crushed pineapple" ingredient means can - not cup.

 

 

 

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