Apricot Cream Salad

Ingredients

• 1 pkg 6-ounce apricot gelatin
• 1¾ cup boiling water
• 1 pkg 8-ounce cream cheese, softened
• 1 cup whipping cream
• ¼ tsp salt
• 1 can 8 3/4-ounce; undrained apricot halves
• 1 can 11-ounce mandarin oranges, drained
• 1 can 8 1/2-ounce crushed pineapple, drained
• ½ cup chopped nuts

Method

1. Dissolve the gelatin in the boiling water; chill until syrupy. Beat the cream cheese until smooth; gradually blend in the whipping cream and salt. Fold into the gelatin.
2. Place the undrained apricots in a blender container; blend on high until smooth. Stir into the gelatin mixture. Fold in the remaining ingredients (mandarin oranges, pineapple and nuts).
3. Turn into a 2-quart mold. Chill until set.

Notes

Yield: 8 to 10 servings. From a Dear Dorothy Dean column.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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