Apricot Salad
A jello salad that I fix for all of our holiday dinners.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 8 ounces cream cheese
- 3/4 cup sugar
- 8 ounces cool whip
- 2 jars apricot baby food
- 8 ounces pineapple, crushed do not drain
- 1 package apricot jello
- pecans optional
- Carbohydrate 547.6117610136 g
- Cholesterol 253.96 mg
- Fat 107.18175694784 g
- Fiber 1.81436950543621 g
- Protein 21.12178397616 g
- Saturated Fat 69.019383771088 g
- Serving Size 1 1 Serving (1128g)
- Sodium 891.575961848 mg
- Sugar 545.797391508164 g
- Trans Fat 12.78496666468 g
- Calories 3155 calories
1. Combine pineapple and jello in a small saucepan. Stir over low heat until the jello is dissolved. 2. Add sugar, baby food and cream cheese. Mix well, do not beat. (Cream cheese will still be a little chunky). 3. Chill until thick. 4. Fold in Cool Whip. Sprinkle pecans on top (optional). Keep refrigerated.
