Recipes

1 large can crushed pineapples

1 (8 oz.) cream cheese

1 small apricot Jello

1/2 cup sugar

1 (8 oz.) Cool Whip

2/3 cup ice water

Combine crushed pineapples, cream cheese and sugar in a boiler and heat until the cheese melts. Remove the mixture from the heat and stir in the Jello. Slightly cool, then add ice water. Stir. Place in refrigerator until slightly congealed. Fold in Cool Whip with a spoon. Pour into a mold pan or glass bowl and chill. If desired, sprinkle a few chopped pecans on top. 

1 large can crushed pineapples

1 (8 oz.) cream cheese

1 small apricot Jello

1/2 cup sugar

1 (8 oz.) Cool Whip

2/3 cup ice water

Combine crushed pineapples, cream cheese and sugar in a boiler and heat until the cheese melts. Remove the mixture from the heat and stir in the Jello. Slightly cool, then add ice water. Stir. Place in refrigerator until slightly congealed. Fold in Cool Whip with a spoon. Pour into a mold pan or glass bowl and chill. If desired, sprinkle a few chopped pecans on top. 

1 large can crushed pineapples

1 (8 oz.) cream cheese

1 small apricot Jello

1/2 cup sugar

1 (8 oz.) Cool Whip

2/3 cup ice water

Combine crushed pineapples, cream cheese and sugar in a boiler and heat until the cheese melts. Remove the mixture from the heat and stir in the Jello. Slightly cool, then add ice water. Stir. Place in refrigerator until slightly congealed. Fold in Cool Whip with a spoon. Pour into a mold pan or glass bowl and chill. If desired, sprinkle a few chopped pecans on top. 

1 large can crushed pineapples

1 (8 oz.) cream cheese

1 small apricot Jello

1/2 cup sugar

1 (8 oz.) Cool Whip

2/3 cup ice water

Combine crushed pineapples, cream cheese and sugar in a boiler and heat until the cheese melts. Remove the mixture from the heat and stir in the Jello. Slightly cool, then add ice water. Stir. Place in refrigerator until slightly congealed. Fold in Cool Whip with a spoon. Pour into a mold pan or glass bowl and chill. If desired, sprinkle a few chopped pecans on top. 

1 large can crushed pineapples

1 (8 oz.) cream cheese

1 small apricot Jello

1/2 cup sugar

1 (8 oz.) Cool Whip

2/3 cup ice water

Combine crushed pineapples, cream cheese and sugar in a boiler and heat until the cheese melts. Remove the mixture from the heat and stir in the Jello. Slightly cool, then add ice water. Stir. Place in refrigerator until slightly congealed. Fold in Cool Whip with a spoon. Pour into a mold pan or glass bowl and chill. If desired, sprinkle a few chopped pecans on top.