Apricot Salad



INGREDIENTS:

6 oz Apricot Jello

8 oz Cream cheese

1 c  sugar 

5 tb milk

3 c  Water

8 oz Cool whip

16 oz Can crushed pineapple

DIRECTIONS:

1. Combine pineapple,water, sugar and bring to boil.  Add jello
and blend well. Put in large dish in refrigerator until set.
Cream cream cheese at room temperature and milk and beat into
jello mixture. Let set again. Then blend cool whip into the
mixture and let set again. Make night before.

Serves 10



Apricot Salad