Apricot-Pineapple Salad

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Apricot-Pineapple Salad

Christon Haydon

1 (8 oz.) can crushed pineapple, not drained                         1 (8 oz.) carton cream cheese

1 (3 oz.) pkg. apricot Jello                                                              1 (9 oz.) carton frozen whipped topping

¾ c. sugar                                                                                            1 c. pecans

2-4 (3.4 oz.) jars apricot baby food

Combine pineapple and Jello in a small saucepan. Stir over low heat until Jello dissolves. Remove from heat. Add sugar, baby food, and cream cheese. Mix well, but do not beat. Chill until slightly thickened. Fold in whipped topping and soon into 8” pie pan. Sprinkle with pecans and chill until firm.