Ingredients
2 packages (3 ounces each) apricot gelatin2 cups boiling water1 package (8 ounces) cream cheese, softened1 cup whole milk1 can (20 ounces) crushed pineapple, undrained1-3/4 cups frozen whipped topping, thawedCanned apricots and fresh mint leaves, optional
Preparation
Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate.
When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves.
