Wednesday, April 8, 2009

2 packages (3 ounces each) apricot gelatin
2 cups boiling water
1 package (8 ounces) cream cheese - softened
1 cup milk
1 can (20 ounces) crushed pineapple in juice - undrained
1 carton (4 ounces) frozen whipped topping, thawed

Dissolve gelatin in boiling water and set aside. In a bowl, beat cream cheese until smooth. Gradually beat in milk until smooth. Stir in gelatin. Add pineapple and mix well. Chill. When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Chill for at least 2 hours. Yield: 8-10 servings.

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