Congealed Apricot Salad
Congealed Apricot Salad is an moderately easy dinner. Made with 1 (20 oz.) can crushed pineapple, not drained, 1 (8 oz.) pkg. cream cheese, 1 c. celery, finely diced, 1 (8 oz.) container whipped topping and 1/2 c. sugar, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π¨βπ³ Instructions
Bring pineapple and sugar to a boil.
Add apricot gelatin. Mix and add cream cheese. Stir until dissolved. Add the ice water to cool the mixture. Add celery and nuts.
When starting to gel, fold in whipped topping and congeal in a 9 x 13-inch pan. Cut into 2-inch squares when congealed and serve on lettuce.
π· Perfect Pairings
Complete your meal with these
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