Apricot Orange Jello Salad Food

APRICOT CHEESE DELIGHT (ORANGE SALAD)

Steps:

• Drain pineapple and save the juice for topping.
• Dissolve Jello in the 2 cups of hot water.
• Fold in apricots (with juice), drained pineapple, and marshmallows. Chill until firm.
• To make the topping, combine sugar and flour in a saucepan.
• Blend in egg and butter.
• Add pineapple juice, and cook over low heat, stirring constantly until thickened.
• Cool thoroughly.
• Fold in whipped cream, and spread topping over congealed salad.
• Sprinkle with grated cheese, and chill.

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.

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.

APRICOT FLUFF

Steps:

• In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.

APRICOT ORANGE JELLO SALAD

Steps:

• 1. Combine both jello flavors and make according to package directions. (Use orange juice in place of cold water if desired.) Let it set in refrigerator, until of egg white consistency. 2. Soften cream cheese. Beat cream cheese. Add Cool Whip. 3. Fold mixture into Jello. 4. Place mandarin orange pieces in a greased mold or 13 x 9 Pyrex dish. Pour Jello mixture over them. 5. Chill until 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).

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 SALAD

Steps:

• Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate., When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves.

APRICOT JELL-O SALAD

Steps:

• SALAD:
• Dissolve Jell-O in boiling water, add 1 cup fruit juice. Set aside to cool. Stir in apricots, pineapple and marshmallows. Pour into 9x13 pan and refrigerate until firm.
• TOPPING:
• Combine sugar and flour. Stir in juice and cook over low heat, stirring constantly until thick and clear. Add small amount to beaten egg, then stir egg into mixture and cook thoroughly. Add butter and set aside to cool.
• When cool, fold in Cool Whip and spread over Jell-O. Sprinkle with cheddar cheese and refrigerate.

ORANGE JELLO SALAD

Steps:

• Mix together 4 cups of water, orange jello mix, and vanilla pudding mix in a sauce pan. Bring to a boil, stirring the whole time to keep clumps from forming. Once it starts to boil, remove from heat. Pour into a heat-resistant container (I usually use a glass baking dish), cover with plastic wrap and place in the fridge for about four hours. Remove from fridge and break up the jello into chunks. Place in a large bowl. Add in the pineapple, mandarin oranges, and whipped cream and mix around until everything is combined. Keep refrigerated until you are ready to serve.

APRICOT GELATIN SALAD

Steps:

• Dissolve Jello in water.
• Drain pineapple, reserving juice.
• Add pineapple to Jello.
• In mixer bowl, beat cream cheese and pineapple juice until smooth.
• Stir in the Jello mixture.
• Chill until partially set, stirring occasionally.
• Stir in apricots and walnuts.
• Fold in whipped topping.
• Pour into 9x13 dish.
• Chill until firm.