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| Apricot Nectar Salad
One 12 ounce can of apricot nectar
Two 3 ounce packages of orange Jell-O
1/2 cup of water
One pound 14 ounce can of whole apricots
1 pound of can crushed pineapple |
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Heat nectar and water to boiling, pour over Jell-O and stir well. Drain pineapple, measure 1 cup juice. Add juice and water to Jell-O and chill. Drain apricots and remove pits. Cut apricots into eighths. Add to congealed Jell-O along with crushed pineapple. Turn into 1 1/2 quart mold or pan. When ready to eat, un-mold on serving plate and garnish with any remaining apricots. Serves 6. |
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