LOCAL FLAVOR: Brenda Villasenor Martinez brings us Apricot Cream Cheese Delight

Carla Core Brown

Someone once wrote, “Other things may change us, but we start and end with family.” That quote seems most fitting when it comes to this week’s recipe, graciously shared by Brenda Villasenor Martinez, for a family favorite dessert!

Brenda’s grandmother would delight the family every Thanksgiving by preparing and serving her Apricot Cream Cheese Delight. Brenda has chosen to lovingly keep the tradition going. Brenda stated this dessert has now become a favorite of her family and everyone who tastes it, loves it! She said, “It is nice how food can bring back a special memory of holidays past and of one special Grandma!”


1 small box orange Jello

¾ cup sugar

1 (15 0z.) can crushed pineapple (Don’t drain)

8 oz. package cream cheese (Dice into small pieces)

2 small jars Apricot-Tapioca baby food

1 (8 oz.) carton Cool Whip

1 cup chopped pecans

In a medium saucepan, combine Jello, pineapple and juice, heat to simmer. Add sugar, baby food, and diced cream cheese, mix well. BUT DO NOT BEAT. Chill until thick but not firm. Fold in Cool Whip and nuts. Sprinkle top with nuts. Spread into a 9”x13” baking dish. Refrigerate until set. (About 1 hour)

NOTE: If you can’t find Apricot-Tapioca baby food, you may use peach baby food and peach Jello.

If it gets too soft, put back in the refrigerator.

Now how’s that for a little LOCAL FLAVOR?!!