Apricot Congealed Salad Food

APRICOT CONGEALED SALAD

Steps:

• Heat crushed pineapple and jello until dissolved.
• Refrigerate until cooled.
• Add buttermilk, cool whip and nuts.
• Refrigerate until set.

APRICOT JELL-O SALAD

Steps:

• Heat Jell-O & pineapple together. Cool 30 min.
• Add nuts, buttermilk and stir until cool, but not fully congealed. Add Cool Whip folding in gently.
• Pour into 2 qt. bowl & refrigerate.

APRICOT GELATIN SALAD

Steps:

• In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. pour into a 13x9-in. dish. Sprinkle with walnuts if desired. Chill until firm.

MANGO GELATIN SALAD

Steps:

• Place mangoes and cream cheese in a food processor; process until blended., In a large bowl, add boiling water to gelatins; stir 2 minutes to completely dissolve. Stir in cold water, then mango mixture. Pour into a 8-cup ring mold coated with cooking spray or a 2-qt. serving bowl. Refrigerate until firm, about 4 hours. If using a ring mold, unmold onto a serving plate. If desired, serve with mint and cranberries.

APRICOT SALAD

Steps:

• In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.
• In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.
• Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.

BUTTERMILK-APRICOT SALAD

Steps:

• In small saucepan heat undrained pineapple until boiling.
• Stir in apricot gelatin until dissolved.
• Remove from heat.
• Stir in buttermilk.
• Transfer mixture to medium bowl.
• Cover and chill for 25 to 30 minutes or until cool.
• Fold in dessert topping and nuts.
• Spoon mixture into a 2-quart baking dish.
• Cover and chill for 4 to 24 hours or until set.
• To serve, cut into squares.

~ APRICOT DREAM ~

Steps:

• 1. In a medium saucepan, add pineapple, apricots and juices, jello. Mix well, bring to a boil for 2 minutes. Remove from heat.
• 2. Stir in pieces of cream cheese, not all will dissolve, some small pieces will remain, this is normal.
• 3. Pour into a bowl and refrigerate until almost set, stir in cool whip and spread into an 11 x 7 dish. Refrigerate until ccompletely set. Serve with more whipped cream if desired.
• 4. This can be served as a salad or dessert. My mom always served with turkey or pork.

APRICOT DREAM JELLO SALAD

Steps:

• 1. Combine dry Jello and pineapple in medium sized sauce pan. Heat to simmer and stir until jello is well dissolved. Set off heat and allow to cool slightly.
• 2. Stir buttermilk into jello mixture.
• 3. Mix whipped topping into jello mixture.
• 4. Stir in pecans.
• 5. Pour into 9x9 pan or into jello mold. Chill for 24 hours before serving.

APRICOT-ORANGE GELATIN SALAD

Steps:

• Drain and reserve syrup from apricots and pineapple. Add water to equal 2 1/2 cups.
• In a mixing bowl, dissolve the gelatin in hot water. Stir in 1 1/2 cups reserved fruit syrup, set aside to cool.
• To the gelatin mixture, add the apricots, pineapple, nuts and marshmallows. Stir to combine, pour into a lightly oiled 9x13 inch pan and chill until firm.
• In a small sauce pan, combine the sugar, flour, egg, remaining fruit syrup and butter. Heat and stir constantly until thickened. Refrigerate until chilled.
• Whip cream until stiff peaks form; fold into chilled custard mixture. Spread over gelatin, refrigerate, and sprinkle with cheese before serving.