SALAD/ APRICOT SALAD

                                              BY SALLY LOWRY ROBERTS

Ingredients:

Two (2) small packages apricot jello

2/3 cup of sugar

2/3 cup water

Put above ingredients in a saucepan

and bring to a boil.  Remove from

heat and add one 8 oz. package of

cream cheese.  Stir to dissolve.

Add two jars of apricot baby food

and one can crushed pineapple. 

Set aside to cool.

Add whipped cream or Cool Whip.

Cover salad with chopped pecans,

if desired.

Sally says, "Whenever my granddaughter, 

Stacey, comes to dinner, she hopes I have made this."