Apricot Salad10 Reviews
“This is a great salad for the holidays due to the very festive orange color.” - by Cindy Carnes
Original recipe yields 1 - 9x13 inch pan
- In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.
- In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.
- Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.
Amount Per Serving (18 total)
- 256 cal
- 10.9 g
- 37.8 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"This seemed really wierd using baby food but trust me-the taste is out of this world. Thanks for sharing...." See more"
"Sorry, it was really sweet, it has a nice aroma, and is very apricot-y but WAAAY too sweet for me!..." See more"
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