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    Source of Recipe


    List of Ingredients

    2 envelopes gelatin.
    1 cup cold water.
    2 cups apricot juice.
    1/4 cup lemon juice.
    Dash of salt.
    1 cup drained canned crushed pineapple.
    2 teaspoons gelatin.
    1/4 cup cold water.
    1/2 cup salad dressing.
    1 8-oz. pkg. cream cheese.
    1 cup chopped celery.
    1/2 cup chopped pecans.
    Leaf lettuce.
    7 canned apricot halves.
    4 pineapple slices.


    Soften the 2 envelopes in 1 cup of cold water. Dissolve over hot water. Combine the apricot juice, lemon juice and salt. Add the gelatin, mixing well, and chill until slightly thickened. Add the pineapple. Pour half of this mixture into a 1-1/2 quart ring mold. Chill until firm.
    Soften the 2 teaspoons of gelatin in 1/4 cup of cold water. Dissolve over hot water. Gradually add the salad dressing to the cream cheese, blending until smooth. Add the gelatin, celery and pecans, blend thoroughly and pour over the firm gelatin in the mold. Chill until firm. Add the remaining apricot gelatin and chill until firm.
    Unmold on a round chop plate. Fill the center with lettuce and cover it with a slice of pineapple. Surround the mold with lettuce and garnish it with pineapple slices, each cut in half and topped with an apricot half. 10 to 12 servings.




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