This is sweet enough to make a delicious, light dessert.
2 (3-ounce) packages apricot gelatin
20-ounce can crushed pineapple, reserve juice
8 ounces cream cheese, softened
1 package Dream Whip plus milk
1 cup miniature marshmallows
Dissolve gelatin in 2 cups boiling water. Drain pineapple and add 1 cup of the pineapple juice to gelatin mixture. Chill until syrupy. Whip Dream Whip as directed without vanilla. Using same beaters, whip cream cheese with crushed pineapple. After gelatin thickens, fold in cheese mixture and Dream Whip. Fold in marshmallows. Place in a 9-by-13-inch pan. Let salad set in refrigerator overnight.
Serves 15 to 18, 2-inch-square servings.
Tester's note: Next time we might substitute 1 cup of chopped dried apricots for the miniature marshmallows. Peggy says she has sometimes used Cool Whip rather than Dream Whip.
Peggy Morgan
Thursday, May 09, 2002
E-mail this story 
