A jello salad that I fix for all of our holiday dinners.

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Name: Apricot Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 2 jars Apricot baby food; 8 ounces Cream cheese; 8 ounces Pineapple, crushed Do not drain; 1 package Apricot jello; 3/4 cup Sugar; 8 ounces Cool Whip; Pecans optional

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INGREDIENTS

2 jars Apricot baby food
8 ounces Cream cheese
8 ounces Pineapple, crushed ; Do not drain
1 package Apricot jello
3/4 cup Sugar
8 ounces Cool Whip
Pecans ; optional

Servings

INSTRUCTIONS

1. Combine pineapple and jello in a small saucepan. Stir over low heat until the jello is dissolved.

2. Add sugar, baby food and cream cheese. Mix well, do not beat. (Cream cheese will still be a little chunky).

3. Chill until thick.

4. Fold in Cool Whip. Sprinkle pecans on top (optional).

Keep refrigerated.

NOTES

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Nutrition

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Serving Size: 1 Serving (1128g)
Recipe Makes: 1 Servings

Calories: 3155
Calories from Fat: 965 (31%)

Amt Per Serving		% DV

	Total Fat 107.2g	143 %
	Saturated Fat 69g	345 %
	Monounsaturated Fat 21.4g
	Polyunsanturated Fat 3.9g
Cholesterol 254mg		78 %
Sodium 891.6mg		31 %
Potassium 824.9mg		22 %
Total Carbohydrate 547.6g		161 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 545.8g
Protein 21.1g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3155

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