Author :: Mrs Liz
Category :: Salads / Veggies / Fruits
Ingredients ::
- 1-20 oz. can crushed pineapple
- 1-17 oz. can peeled apricots
- 2 packages (6 oz. each) lemon gelatin
- 1/2 teaspoon salt
- 1-2 oz. jar pimientos, finely chopped
- 1-8 oz. package cream cheese
- 1/2 pint whipping cream
- 1/2 cup finely chopped celery
- 2/3 cup finely chopped walnuts
- leaf lettuce, parsley sprigs and grape clusters for garnish
Makes: 12 servings
Drain pineapple and apricots into saucepan, reserving fruit. Cut apricots into small pieces. Set fruit aside.
Heat juices and dissolve gelatin in hot liquid. Stir in salt. Pour into large bowl and chill in refrigerator until slightly congealed. Stir in fruit.
In another large bowl, cream pimiento and cream cheese with electric mixer until mixture is pink.
In another bowl, whip cream. Fold whipped cream into cream cheese mixture. Fold creamed mixture into gelatin. Then fold in celery and walnuts.
Pour into an 8-cup mold. Refrigerate until set, about 2 hours.
Unmold on large platter and garnish with leaf lettuce, parsley sprigs and grape clusters (OR other seasonal fruit).
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