Finally, the warm temperatures are here! I love summer, hot temperatures, the beautiful flowers and yes, my vegetable garden. The fresh fruits and vegetables that are available this time of year. YUM. Can you tell it’s my favorite time of the year?
With that said, desserts are still a must. I like something cool, and I don’t want to have to fuss over it a lot. This week’s recipe is just that. It’s another summertime dessert that’s cool, easy, and very refreshing.
We had a carry in lunch when I was working at a trucking company in Circleville many, many years ago, and my manager brought in this dish. She also knew me well and brought in the recipe for me too. She knew I would just love it, and I did. I have made this recipe many, many times.
One of my dearest friends was that manager. Her name is Du, she taught me so much, and we sure got a chuckle when the owner of the company would have a meeting with us and he would constantly confuse “Du” and “Lou”, he told us one day after mixing up our names several times, “REMIND ME NEVER TO HIRE A DU AND A LOU AGAIN….”
1- 6 oz package of apricot jello
¾ cup sugar
1 cup hot water
1 cup cold water
8oz package cream cheese room temperature
1-20 oz can crushed pineapple drained
1 jar apricot jr. baby food-big jar
1-8 oz container of cool whip
Dissolve jello in hot water, add sugar, stir to dissolve, add cold water, gradually blend in cream cheese, crushed pineapple, and baby food. Fold in cool whip.
Pour in a 13x9x2 glass dish.
Refrigerate about 3 hours.