Apricot Gelatin Salad

1 package (6 ounces) apricot or orange gelatin
2 cups boiling water
1 can (20 ounces) crushed pineapple
1 package (9 ounces) cream cheese, softened
1 can (16 ounces) apricot halves, drained and chopped
1/2 cup chopped walnuts
1 carton (8 ounces) frozen whipped topping, thawed
Additional chopped walnuts, optional


In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a mixing bowl, beat cream cheese and pineapple juice until sooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. Pour into a 13-in. x 9-in. x 2 in. dish. Sprinkle with walnuts if desired. Chill until firm. Yield: 12 - 16 servings.

I bet this is a really pretty salad. Seems like it would be nice served in a compote type bowl, but not sure it is the right size.

This recipe appears to have been cut out of a magazine like Better Homes or Good Housekeeping, where they have recipes already on little cards for cutting out.