Apricot Salad

1 (15-ounce) can crushed pineapple
8 ounces cream cheese, softened
1 (6-ounce) package dried apricots
2 (3-ounce) jars strained apricots (baby food)
2/3 cup sugar
8 ounces Cool Whip
1 (6-ounce) package apricot Jell-O
1/2 cup chopped pecans
1 cup boiling water

Drain the pineapple, reserving the juice. Snip the apricots into small pieces with kitchen shears. (I used a sharp knife and finely diced them.) Pour the reserved juice over the dried apricots in a bowl. Let stand until softened.

Combine the sugar and Jell-O in a heatproof bowl and mix well. Add the boiling water, stirring until dissolved. Stir the warm gelatin mixture into the cream cheese in a bowl. (I couldn’t get it to stir in so I used a wisk.)

Add the softened dried apricots to the Jell-O mixture. Fold in the Cool Whip and pecans. Spoon the mixture into a 9x13-inch dish. Chill, covered, until set.

Blueberry & Tortellini Fruit Salad

1 (9 ounce) package of Three Cheese Tortellini pasta*
1 cup fresh blueberries
1 cup sliced fresh strawberries
1 (11 ounce) can mandarin mrange segments, drained
3/4 cup green grapes
1/4 cup sliced almonds
1/2 cup Poppy Seed Dressing

Cook pasta according to directions on package; drain. In a large bowl, add pasta and salad ingredients. Pour dressing over salad and toss lightly; refrigerate until ready to serve.

* Note – Three Cheese Tortellini pasta is found in the refrigerated section of the grocery store.

Various other fruits such as bananas, peaches, apples and oranges may be used.

6-oz package cherry Jell-O
3-oz package cream cheese
15-oz can crushed pineapple softened
3 cups fresh /frozen blueberries
1 cup confectioners' sugar*
1 cup sour cream
1 cup chopped pecans

Dissolve Jell-O in 2 cups of boiling water. Stir in pineapple and blueberries. Pour into 9-in square pan. Chill until firm. Blend sour cream, cream cheese and confectioners' sugar in bowl. Spread over congealed layer. Sprinkle with pecans.
*Splenda can be used also.

This dish can be made low calorie by using sugar free Jell-O, fat free sour cream, fat free cream cheese and Splenda. While not as good as the original recipe, it is still very nice. This dish can be doubled if desired.

Chicken Pasta Salad with Blueberries

3 cups spiral pasta
2 cups (about 1 lb. cooked chicken, cubed)
1 cup sliced celery
1 cup fresh blueberries
1 cup snow pea pods, trimmed, cut in half
1/2 cup finely chopped red pepper
1/3 cup chopped red onion
2-3 tablespoons chopped fresh basil
Salt and pepper to taste
1 cup Red Wine Vinegar Dressing (divided)
1/2 cup freshly grated Parmesan cheese

Cook pasta according to directions on the package. About 1 minute before it is cooked, add pea pods. Drain pasta and peas and cool with cold, running water. Drain well. Add remaining ingredients except Parmesan cheese. Toss with 1/2 cup Red Wine Vinegar Dressing. Cover and refrigerate several hours or overnight to blend flavors. Before serving, add additional dressing and Parmesan cheese.