Apricot Salad Recipe - Cooking Index
6 oz | 170g | Apricot Jell-O |
8 oz | 227g | Cream cheese |
1 cup | 198g / 7oz | Sugar |
5 tablespoons | 75ml | Milk |
3 cups | 711ml | Water |
8 oz | 227g | Cool whip |
1 can | Crushed pineapple |
Combine pineapple, water, sugar and bring to boil. Add Jell-O and blend well. Put in large dish in refrigerator until set. Cream the cream cheese at room temperature and milk and beat into Jell-O mixture. Let set again.
Then blend cool whip into the mixture and let set again. Make night before.
Source:
Southern-Style Diabetic Cooking by Marti Chitwood, RD, CDE
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