6 ounce Apricot Jell-O
4 ounce Cool Whip
8 ounce cream cheese, room temperature
2/3 cup sugar
1 (16-ounce) can pineapple, drained
2 junior size apricot tapioca pudding (baby food)
2/3 cup water
Bring water and sugar to a boil and then add Jell-O.
Mix baby food and softened cream cheese together, use a hand beater. Then add well-drained pineapple. Gently fold into 1 pint (2 cups) Cool Whip.
Pour into mold and refrigerate.
A vintage recipe card for a Linguini Supreme, made with linguini, Salad Supreme, Italian Dressing, celery, red pepper, green pepper, cucumbers, and tomatoes.
A vintage recipe card for a Cranberry Salad made with fresh or frozen cranberries, sugar, miniature marshmallows, pecans, and whipped cream.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
