You may also like
Categories:Viewed: 17 - Published at: a year ago
Ingredients
- 1 (3 oz.) pkg. apricot jello
- 1 (8 1/4 oz.) can crushed pineapple
- 1/2 c. sugar
- 1 jar Gerber junior food apricot with tapioca
- 1 (8 oz.) pkg. Philadelphia cream cheese, room temperature
- 1 (8 oz.) carton Cool Whip
Method
- Heat pineapple (with juice), jello and sugar until jello is dissolved.
- Set aside to cool.
- Cream the cheese; add Gerber and blend.
- When pineapple mixture is cool, add to cheese mixture. After completely blended, fold in the Cool Whip.
- Pour into mold and chill or pour into oblong 10 x 6-inch pan.
- Serves 12.
