Apricot Pineapple Salad

This isn't quite a traditional salad, but this side dish was good as a side or on it's own. It was pretty sweet, and could even been used a dessert. I ate this for a side to lunch, but then I ate another one for dessert the next day. Using baby food was easy, rather than using an apricot and having to puree it yourself. The pineapple chunks were a really good match for the peach and apricot flavor.

This recipe comes from the cookbook Storebought to Homemade by Emyl Jenkins.

Other Salad Wednesday recipes: Cucumber Salad, Deconstructed Wedge Salad, Edible Flower Salad, Buffalo Cauliflower Salad, Panera Apple Fuji Salad, Minestrone Salad, Tangerine, Hazelnut and Goat Cheese Salad, Stacked Apple Peach Salad and Broccoli Salad.

This makes 4 servings.

Ingredients:

-1/3 cup of water

-1/3 cup of sugar

-1 packet of peach vegetarian Jell-o substitute

-4 oz cream cheese

-8 oz crushed pineapple

-4 oz apricot baby food, or pureed apricot

-8 oz cool whip

Mix the sugar, water, and jell-o, until it boils.

Take the mixture off the heat, and mix in the cream cheese.

Add the other ingredients.

Stir then serve.

This recipe made 4, so I put them in pretty big cups. It was a lot to eat at once, next time I might put them into smaller containers to have a smaller side.