Okay we all have kids, and with it being summer time, we're having cook-outs, get-togethers, and end of summer parties. This side is a dish that my kids demand that my mother-in-law makes every time we get together. In fact, before I met my husband I had never had it. Evidently it's something that has been in my husband's family for years and it's gotten to the point it's so popular Mom has to make a double batch to make sure there is enough to go around. Light and fluffy it is a family favorite. I've actually made this twice and it's not as hard as it looks but I gaurntee it's delicous. And yes, Alice, there is indeed apricot baby food in it. Enjoy!
Madonna Salad
Ingriedents:
1 - 3 oz package of Apricot Jello
3/4 cup of sugar
1 - 8 oz can of crushed pineapple (undrained)
1 - 8 oz package of cream cheese (softened)
1 - 7 oz jar of Apicot baby food
1 - 8 oz container of Cool Whip
Directions:
1. Mix apricot jello, sugar, and crushed pineapple together in a sausepan. Bring to a full boil. Mix well.
2. Remove from the heat and let cool.
3. While it's cooling, mix cream cheese with baby food.
4. Combine with cooled jello mixture
5. Fold in Cool Whip
6. Refridgerate over night or several hours.
©Becki Gylberte All rights reserved. This is a work of fiction. All names, characters, locations, and incidents are products of the author’s imagination, or have been used fictionally. Any resemblance to actual persons living or dead, locales, or events is entirely coincidental. No portion of this work may be transmitted or reproduced in any form, or by any means, without permission in writing from the author.
