Apricot Salad

Course : Ambrosia
Serves: 8-10
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6 ounces Apricot Jello
8 ounces Cream cheese
1 cup sugar
5 tablespoon milk
3 cup water
8 ounces Cool whip
16 ounces crushed pineapple

Preparation / Directions:

Combine pineapple, water, sugar and bring to boil. Add jello and blend well. Put in large dish in refrigerator until set.

Cream the 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.

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