#2834 - Apricot Salad

(by Shirley McNevich)

1 - 17oz. can apricot halves (drained but save the syrup)
1 - 3oz. box apricot Jell-O
1 cup boiling water
1 - 8oz. Philadelphia cream cheese (softened)
1 1/3 cups Baker's angelflake coconut

Chop the apricot halves into bite sized pieces. In a bowl add apricot Jell-O and boiling water--stir until dissolved. Add 3/4 cup of the reserved apricot syrup to the Jell-O mixture--stir. In a mixer add cream cheese--beat. Slowly add Jell-O mixture to the cream cheese mixture while beating, then beat until smooth. Refrigerate the cream cheese mixture until it starts to thicken, then remove from refrigerator and add the apricot pieces and coconut--stir until mixed. Pour the mixture into a serving dish, then refrigerate until cold and firm.

#1227 - Pineapple Apricot Dessert

(by Shirley McNevich)

1 - 16oz. can Dole crushed pineapple
1 - 3oz. box apricot OR peach OR orange Jell-O
1/4 cup white sugar
1 - 8oz. Philadelphia cream cheese (softened)
1 cup finely chopped celery (optional)
1 cup chopped pecans
1 - 8oz. Cool Whip (thawed)

In a saucepan over medium heat add the crushed pineapple (and its juice)--bring to a boil. Add Jell-O powder and white sugar--stir and cook until Jell-O and white sugar dissolve. Remove saucepan from heat and let it cool to room temperature. In a mixer add cream cheese--beat. Add beaten cream cheese to the Jell-O mixture--stir until smooth. Pour entire mixture into a glass serving dish and refrigerate until it starts to thicken. Remove from refrigerator--add chopped celery, chopped pecans, and Cool Whip--stir until smooth. Refrigerate until cold.