APRICOT SALAD Easy tasty jello salad that can be served as a main course accompaniment, a nice brunch, as a buffet salad or a refreshing dessert. This is a super dish to bring along to a pot luck or party. Serves 10 to 12. 1 large box (6 oz) Apricot Jello 1 large box (170 g) 1/2 cup Sugar 125 mL 1 can Crushed pineapple 1 can 1 cup Diced celery 250 mL 1 cup Chopped pecans 250 mL 1 cup Cool whip 250 mL 1 cup Ice water 250 mL 8 oz pkg Cream cheese 250 g Bring pineapple and sugar to a boil. Add cheese and jello. Mix well. Add ice water, nuts and celery. Set in refrigerator until it starts to chill. Remove and fold in the cool whip. Pour into a 9 x 13 inch [23 x 33 cm] pan and refrigerate overnight. Salads Chicken Appetizers Beverages Desserts Fish & Seafood Italian Flair Beef &: Pork Miscellaneous Side Dishes Soups Select a category & press Go [Home] [Recipes] [Graphics] [Tips & Tricks] [Links] [Venice] [About Me] [My Webrings] [Dotty's Christmas Treats] [My awards] [Banner Exchange]