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Categories:Viewed: 21 - Published at: 7 years ago
Ingredients
- 12 oz. pkg. cream cheese
- 1 c. sugar
- 1 c. margarine
- 2 1/2 c. crushed pretzels
- coconut
- Cool Whip
- 1 (6 oz.) pkg. apricot jello
- 1 c. hot water
- 1 can (small) apricot nectar
- 20 oz. can crushed pineapple
Method
- Cream together cream cheese and sugar and set aside.
- Mix together margarine and pretzels and press into the bottom of 9 x 13-inch dish.
- Bake at 325° for 10 minutes.
- While still warm, spread the cheese mixture over pretzel crust.
- Sprinkle with coconut; cool, then spread with Cool Whip.
- Mix jello with hot water.
- Add nectar and pineapple.
- Chill until it begins to congeal and pour over Cool Whip layer.
