Apricot Gelatin Mold Food

APRICOT GELATIN MOLD

Steps:

• Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes. , In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate until slightly thickened, 30-40 minutes., Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.

APRICOT JELLO MOLD

Steps:

• Pour 2 cups of the apricot nectar into a saucepan reserving the rest. Add all the jello to the 2 cups nectar and stir well. Heat the saucepan to boiling, stirring constantly, until all the jello is dissolved.
• Pour reserved nectar into a large bowl and add the contents of the saucepan. Stir well to blend. Line a large jello mold with the apricot halves, rounded side down. Pour 2 cups of the jello-nectar mixture over the apricot and refrigerate until firm but still a little sticky, about 1 hour. In a bowl, combine the sour cream with 2 more cups of the jello-nectar mixture and beat until fluffy. Pour on top of the first layer already in mold and let chill 2 hours. Pour remaining jello-nectar mixture over the sour cream layer and chill for several hours or overnight.
• To unmold, dip the mold into hot water for 20 second or so. Loosen around the edges with a knife. Turn out onto serving plate. You may decorate the mold by encircling with fresh fruit or more apricot halves.

APRICOT ORANGE GELATIN SALAD

Steps:

• Drain apricots, reserving 1-1/2 cups juice; set apricots aside. In a small saucepan, bring apricot juice and salt to a boil over medium heat. Remove from the heat; add gelatin, stirring until gelatin is dissolved. , In a blender, combine the orange juice concentrate, lemon juice and reserved apricots; cover and process until smooth. Add to gelatin mixture along with soda; mix well. Pour into a 6-cup mold coated with cooking spray. Cover and refrigerate until firm. Unmold and transfer to a serving plate.

CREAMY APRICOT GELATIN MOLD

Steps:

• Heat together jello, sugar, and pineapple with it's juice, stirring until sugar and gelatin are dissolved. Set aside to cool completely.
• Cream the cheese and baby food together. When the gelatin mixture has completely cooled, mix it with the cream cheese mixture with a spoon. When blended, fold in the Cool Whip.
• Turn into a 1 1/2 quart mold and refrigerate until set.

APRICOT SALAD

Steps:

• Boil 2 cups water, and add jello till dissolved. Add 1 cup cold apricot juice. Chop the canned apricots fine and add with the remaining juice from the canned fruit to the jello. Add the crushed pineapple. Pour into 9 x 11 cake pan or your favorite jello mold. Chill till set.
• Prepare topping to spread on jello when set. Mix together in a saucepan:1 cup apricot juice, 1/2 cup sugar, 1 egg beaten slightly, and 2 tablespoons cornstarch. Cook over med. - low heat till thickened. Add prepared pkg. of Dream Whip. Spread over chilled jello.

APRICOT JELLO MOLD

Steps:

• Dissolve jello in boiling water.
• Add apricots that have been mashed through a fine sieve.
• Add the baby food apricots.
• Allow to cool, until it starts to set.
• Add sour cream.
• Mix thoroughly.
• Pour into large jello mold that has been greased with cooking spray.
• Refrigerate for about 4 hours to set.

APRICOT JELLO SALAD

Steps:

• Bottom:.
• Drain appricots and pineapple, reserve liquid.
• Dissolve jello in 2 cups hot water.
• Add marshmellows and stir until melted.
• Add 1 cup of reserved liquid.
• Combine remaining ingredients and put in a 9X13inch pan.
• Refrigerate until set.
• Topping:.
• Put 1 cup reserved liquid in a sauce pan, heat.
• Mix the sugar and flour, add to liquid.
• Add 1 beaten egg.
• Cook to boiling until thickened.
• Remove from heat and add the butter (margarine).
• Cool then add 2 cups cool whip (dream whip).
• Cover the bottom with the topping & refrigerate. Sprinkle with cheese (Optional).