Ingredients
Apricot Jello Salad
1 (8 oz.) can crushed pineapple 2 (3 oz.) pkg. apricot or peach gelatin 1 (8 oz.) pkg. reduced fat cream cheese ¾ cup carrots, grated 1 (8 oz.) carton frozen fat free whipping topping, thawed
Directions 1. Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes. 2. In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate for 30-40 minutes or until slightly thickened. 3. Fold in pineapple and carrots, then whipped topping. Transfer to a Jel-Ring Mold* coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.
*Double this recipe for the Jel Party Jumbo Mold. 6
