Apricot Salad

Apricot Salad

SheKnows
  • Prep: 12 hr
  • Cook Time:
  • Total: 12 hr
  • Serving: 10-12 servings

Simple, refreshingly delicious salad! Keeps for up to 2 weeks in refrigerator.

Ingredients

  • 2 (16 ounce) can apricots in syrup, drained. (Reserve juice)
  • 1 (8 ounce) package cream cheese, diced
  • 1 (3 ounce) package lemon gelatin
  • 1 (3 ounce) package lime gelatin
  • 1 (12 ounce) package cool whip

Directions

  1. Boil 2 cups of apricot juice (adding water if necessary to reach 2 cups), dissolve both gelatins.
  2. Stir in diced cream cheese, mixing until smooth.
  3. Mix slightly mashed apricots into gelatin, fold in cool whip.
  4. Pour into a 13x9 inch pan, refrigerate overnight. Serve as is, or cut into squares.

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