Apricot Gelatin 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.

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 FLUFF

Steps:

• In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.

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.

BUTTERMILK-APRICOT SALAD

Steps:

• In small saucepan heat undrained pineapple until boiling.
• Stir in apricot gelatin until dissolved.
• Remove from heat.
• Stir in buttermilk.
• Transfer mixture to medium bowl.
• Cover and chill for 25 to 30 minutes or until cool.
• Fold in dessert topping and nuts.
• Spoon mixture into a 2-quart baking dish.
• Cover and chill for 4 to 24 hours or until set.
• To serve, cut into squares.

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:

• Dissolve Jello in water.
• Drain pineapple, reserving juice.
• Add pineapple to Jello.
• In mixer bowl, beat cream cheese and pineapple juice until smooth.
• Stir in the Jello mixture.
• Chill until partially set, stirring occasionally.
• Stir in apricots and walnuts.
• Fold in whipped topping.
• Pour into 9x13 dish.
• Chill until firm.

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.

APRICOT JELLO SALAD

Steps:

• Bottom:.
• Drain appricots and pineapple, reserve liquid.
• Dissolve jello in 2 cups hot water.
• Add marshmellows and stir until melted.
• Add 1 cup of reserved liquid.
• Combine remaining ingredients and put in a 9X13inch pan.
• Refrigerate until set.
• Topping:.
• Put 1 cup reserved liquid in a sauce pan, heat.
• Mix the sugar and flour, add to liquid.
• Add 1 beaten egg.
• Cook to boiling until thickened.
• Remove from heat and add the butter (margarine).
• Cool then add 2 cups cool whip (dream whip).
• Cover the bottom with the topping & refrigerate. Sprinkle with cheese (Optional).

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.