Apricot Gelatin Mold Recipes

APRICOT GELATIN MOLD

Apricot Gelatin Mold image

My mother always made this apricot Jell-O salad for celebrations. When my husband and I were dating, he fell in love with this dish and, as soon as we were married, asked me to get the recipe. You can substitute peach or orange gelatin for a fresh summer treat. -Suzanne Holcomb, St. Johnsville, New York

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (1/2 cup each).

Number Of Ingredients 5

Ingredients

1 can (8 ounces) unsweetened crushed pineapple
2 packages (3 ounces each) apricot or peach gelatin
1 package (8 ounces) reduced-fat cream cheese
3/4 cup grated carrots
1 carton (8 ounces) frozen fat-free whipped topping, thawed

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.

Nutrition Facts : Calories 144 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 128mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

APRICOT JELLO MOLD

Apricot Jello Mold image

This is the ONE! I finally found the Jello Mold for which I have spent so much time searching. This was in the Farimount Temple Cookbook from 1964 and my sister in law finally found it for me. In those days we didn't have apricot jello so we used the orange, today we don't have to do that anymore.

Provided by Manami

Categories Fruit

Time 8h15m

Yield 1 large jello mold, 8-10 serving(s)

Number Of Ingredients 5

Ingredients

2 (3 ounce) packages apricot gelatin
1 cup water
2 (6 ounce) jars strained apricot baby food
1 (28 ounce) can apricots in syrup, drained
1 (8 ounce) package sour cream

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.

Nutrition Facts : Calories 253.7, Fat 6.6, SaturatedFat 3.9, Cholesterol 13.2, Sodium 59.2, Carbohydrate 42.5, Fiber 2.2, Sugar 20.4, Protein 9.2

CREAMY APRICOT GELATIN MOLD

Creamy Apricot Gelatin Mold image

This yummy recipe is a staple at all family gatherings. I've used it and given out the recipe for many years. The recipe can easily be doubled for large crowds.

Provided by ljh237

Categories < 60 Mins

Time 1h

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

1 (3 ounce) package apricot gelatin
1/3 cup sugar
1 (20 ounce) can crushed pineapple, undrained
1 (8 ounce) package cream cheese, room temperature
1 (6 ounce) jar gerbers apricot baby food
1 (12 ounce) container Cool Whip

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.

Nutrition Facts : Calories 290.1, Fat 16.7, SaturatedFat 12.4, Cholesterol 24.9, Sodium 91.7, Carbohydrate 32, Fiber 0.7, Sugar 23, Protein 5.5

APRICOT GELATIN SALAD

Apricot Gelatin Salad image

This is a great refreshing summer recipe, however it can be used all year long. It is a favorite of our family. Try it, you won't be disappointed.

Provided by Nana

Categories Salad

Time 10h35m

Yield 8

Number Of Ingredients 11

Ingredients

2 (3 ounce) packages apricot-flavored gelatin (such as Jell-O®)
1 cup miniature marshmallows
4 cups boiling water
1 (20 ounce) can crushed pineapple, drained and juice reserved
2 ripe bananas, mashed
¾ cup white sugar
1 egg, beaten
2 tablespoons butter
1 tablespoon all-purpose flour
1 (8 ounce) package cream cheese, softened
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed

Steps:

Combine gelatin and marshmallows in a bowl; add boiling water and set aside until gelatin and marshmallows are dissolved. Stir pineapple and bananas into gelatin mixture and pour into a 9x13-inch casserole dish. Refrigerate until set and firm, at least 2 hours.
Combine sugar, egg, butter, and flour in a saucepan over low heat; cook and stir until thickened, about 10 minutes. Remove saucepan from heat and beat cream cheese into mixture using an electric mixer until smooth. Refrigerate topping until completely cooled, at least 15 minutes. Fold whipped topping into topping and spread over gelatin mixture; refrigerate 8 hours to overnight.

Nutrition Facts : Calories 465.5 calories, Carbohydrate 67.8 g, Cholesterol 61.7 mg, Fat 20.6 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 14.4 g, Sodium 207.9 mg, Sugar 60.8 g

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