Elisabeth’s Fruit Salad

Name: Elisabeth’s Fruit Salad
Yield: Makes 6 servings
Ingredients: ¼ c. chopped walnuts; 1 (3 oz.) pkg. cream cheese; 1 (3 oz.) pkg. lemon flavor gelatin; 1 tblsp. lemon juice; ½ c. cooked dried apricots; 1 c. hot water; 1 c. cold water

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Yok make this ranch salad with dried prunes and apricots—delicious

Ingredients

1 (3 oz.) pkg. lemon flavor gelatin
1 c. hot water

Method

Dissolve gelatin in hot water. Add cold water and lemon juice. Chill until syrupy.
Pit cooked prunes. Cut prunes and apricots in small pieces.
Whip cream cheese (at room temperature) until smooth.
Whip thickened gelatin until frothy. Mix in cream cheese until smooth.
Fold in prunes, apricots and nuts.
Pour into 8″ square pa