Apricot Cloud Salad Recipes

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.

ALMOND-APRICOT CHICKEN SALAD

Steps:

• Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery. , In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.

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 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 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 CLOUD SALAD

Steps:

• Drain apricots, reserving 1-1/2 cups liquid.
• Puree apricots in a blender.
• Dissolve Jell-O and sugar in boiling water.
• Stir in reserved apricot syrup.
• Chill until cooled.
• Blend in apricots and chill until slightly thickened.
• Fold in whipped cream.
• Put in pan and chill.

APRICOT GELATIN SALAD

Steps:

• In a bowl, dissolve gelatin in water.
• Add the drained pineapple and set mixture aside.
• In a mixing bowl, beat cream cheese and pineapple juice until smooth.
• Stir into gelatin mixture; chill until partially set, stirring occasionally.
• Stir in apricots and walnuts.
• Fold in whipped topping.
• Pour into a 13x9x2 dish (or other appropriate serving container).
• Chill until firm.

ORANGE CLOUD SALAD

Steps:

• Mix together cottage cheese and jell-o until dissolved.
• Mix in pineapple, oranges, and cool whip into cottage cheese mixture.
• Chill well before serving.

APRICOT CHEESE SALAD

Steps:

• Dissolve jello in boiling water.
• Add ice cubes and pie filling. Stirring until well mixed.
• Chill in fridge until starts to thicken.
• Remove from fridge and add miracle whip, cheese and cool whip. stir until well blended.
• Chill until firm.

FRUIT SALAD WITH APRICOT DRESSING

Steps:

• In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high until slightly thickened, 4-6 minutes, stirring every 2 minutes. Stir in the vanilla. Refrigerate. , In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving.