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Recipe by: milada
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See below ingredients and instructions of the recipe
6 oz Apricot Jello 3 c Water
8 oz Cream cheese 8 oz Cool whip
1 c Sugar 16 oz Can crushed pineapple
5 tb Milk
Combine pineapple,water, sugar and bring to boil. Add jello and blend
well. Put in large dish in refrigerator until set. Cream cream cheese
at room temperature and milk and beat into jello mixture. Let set
again. Then blend cool whip into the mixture and let set again. Make
night before. Because of the volume of the jello it may take a while
to set each time!
Serves 10 - 12.
Submitted By JULIE GLEITSMANN On 12-14-94
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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