Apricot Jello Mold Recipes

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:

• 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 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 JELLO MOLD

Steps:

• Bring pineapple to a boil. Add sugar and jello from package. Stir, set aside to cool. Soften cream cheese with milk. Prepare dream whip according to package directions. Blend all ingredients. Add nuts. Pour into mold, chill several hours before un-molding.

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 JELLO SALAD RECIPE - (5/5)

Steps:

• Mix Jello, boiling water and sugar together. Let partially set. Blend cream cheese with juice of pineapple. Add cream cheese mixture and Cool Whip to thickened Jello. Fold in pineapple and nuts. Pour into 9 X 13 inch pan. Let set.

APRICOT JELLO SALAD RECIPE - (3.8/5)

Steps:

• Dissolve gelatin in 1 c boiling water and stir in 1 c apricot juice (add water or apricot nectar if needed to make 1 cup.) Allow to set slightly. Puree apricots in blender. Mix in yogurt. Add ice cream and let gelatin set partially; blend well. Pur into lightly oiled 1 ½ qt mold. Refrigerate overnight or until firm. Unmold just before serving and garnish with fresh strawberries and whipped cream.

APRICOT GELATIN SALAD

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.