My grandmother, whom we called “Gommie”, wrote this recipe on a piece of paper many years ago. Since she didn’t include the name, we’re naming it after her. It may sound like a strange combination of ingredients, but even non-Jello eaters really like this.
Recently, my mom took this to a potluck dinner where lots of fancy dishes were contributed by other ladies. Throughout the meal, Mom heard numerous positive comments about her Jello salad — “MMmmmm… this is SO GOOD!” We’re still laughing! 😀
1 large box lemon Jello
2 (12-oz.) cans apricot nectar, heated
1 (8 oz.) package cream cheese
1 small can crushed pineapple, drained
1 cup chopped pecans
Heat nectar until hot and mix with Jello. Pour half of this into mold; chill until set.
To the remainder, add cream cheese, pineapple and pecans.
After first half sets and last half has begun to congeal, pour over first half to finish setting. Chill until serving time.
- Instead of layers, all ingredients can be mixed together and chilled until set.
- This recipe fits a 8″ or 9″ square pan.