Apricot Salad


Servings: 8 - 10 servings.


What you need:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Apricot Jello
8 ounces Cream cheese
1 cup sugar
5 tablespoon milk
3 cup water
8 ounces Cool whip
16 ounces crushed pineapple


Ready, set, cook!


1. Combine pineapple, water, sugar and bring to boil. Add jello
and blend well. Put in large dish in refrigerator until set.

2. Cream the cream cheese at room temperature and milk and beat into
jello mixture. Let set again.

3. Then blend cool whip into the mixture and let set again. Make
night before.