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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. |
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