Layered Apricot Delight Food

APRICOT DELIGHT

Steps:

• In a microwave-safe bowl, microwave 1 cup apricot nectar on high for 50-60 seconds or until hot. Sprinkle gelatin over hot nectar; stir until gelatin is completely dissolved, about 5 minutes. Set aside to cool. , In a large bowl, combine remaining apricot nectar and enough water to measure 1-1/4 cups; whisk in pudding mix and milk powder for 1-2 minutes. Whisk in cooled gelatin; fold in whipped topping and cake. , Pour into an 11x7-in. dish. Refrigerate for 2-4 hours. Garnish with apricot slices.

APRICOT DELIGHTS

Steps:

• In food processor or blender, process orange juice and apricots until pureed.
• Combine apricot mixture and 2 cups sugar in a medium saucepan.
• Over medium high heat, stirring constantly, bring to boil.
• Keep stirring, reduce heat to medium and boil 12-14 minutes.
• Remove from heat and cool for 20 minutes.
• Drop teaspoonfuls of mixture into a small bowl of sugar.
• Press a pecan half into top of each candy.
• Spoon sugar over candy to coat.
• Sprinkle a sheet of wax paper with sugar.
• Use a fork to carefully transfer candy to paper.
• Store between sheets of waxed papers in airtight container.

FOUR LAYER DELIGHT

Steps:

• Mix first thee ingredients.
• Add fine chopped pecans.
• press into 9x13 pan.
• Bake shell at 350 for 15 min.
• Soften cheese, then blend in sugar and Cool whip.
• Spread over cooled crust.
• Make pudding as directed.
• I like cooked pudding best but you can use instant.
• You can also use 2 small packages.
• And any other flavor you like.
• Spread on top.
• You can sprinkle chopped pecans or chocolate ants on top.
• Refrigerate.

LAYERED APRICOT DELIGHT

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl beat flour and butter until blended.
• Stir in walnuts.
• Spread mixture into bottom of a greased 9 x 13-inch baking dish.
• Bake 25 minutes or until golden brown.
• cool in dish on a wire rack.
• In a medium saucepan, combine granulated sugar, cornstarch and gelatin.
• Reserving juice, drain and slice apricots.
• Add enough water to reserved apricot juice to make 1 3/4 cups.
• Stir juice mixture into sugar mixture.
• Stirring constantly, cook over medium heat until mixture thickens and becomes clear (about 26 minutes).
• Cool to room temperature.
• Stir apricots into gelatin mixture.
• In a medium bowl, beat cream cheese, confectioners sugar, and vanilla until fluffy.
• Fold in whipped cream.
• Spread cream cheese mixture over cooled crust.
• Spoon apricot mixture over cream cheese layer.
• Cover and chill 4 hours or until set.
• To serve, cut into 3-inch squares.
• Store in an airtight container in refrigerator.