Apricot Congealed Salad

• 2 c. boiling water
• 6 oz. pkg. apricot gelatin
• 1/4 c. sugar
• 2 jars junior apricot baby food
• 14 oz. can Eagle Brand milk
• 20 oz. can crushed pineapple (undrained)
• 8 oz. pkg. cream cheese, softened to room temperature
• 1/2 c. pecans, chopped

1. Dissolve gelatin and sugar in boiling water; cool (put in fridge to speed it up).
2. Add apricot baby food and pineapple (including juice).
3. Mix well.
4. Combine milk, cream cheese and nuts.
5. Mix until smooth.
6. Add to cooled gelatin mixture.
7. Pour into 9 x 13-inch pan or dish and chill to set.
8. If desired the mixture can be put in two 9 x 9-inch pans (or plastic containers with lids).
9. Serve one and freeze the other.
10. Keeps in freezer up to 6 months.

boiling water, apricot gelatin, sugar, jars junior apricot baby food, milk, pineapple, cream cheese, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332155 (may not work)