Creamy Apricot Gelatin Mold Recipes

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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

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 a lovely layered salad (or dessert) to serve with a heavier type of meal or on a hot summer day! The recipe comes from "The Romney Family Table" by Anne Romney who recommends serving it with a curried chicken salad. Recipe halves nicely.

Provided by Lorraine of AZ

Categories     Dessert

Time 6h

Yield 16 serving(s)

Number Of Ingredients 4

1 (46 ounce) can apricot nectar
4 (4 1/2 ounce) packages apricot gelatin
1 (16 ounce) can apricot halves, drained
1 (16 ounce) container sour cream

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.

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

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

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