Apricot Jello Mold Recipes

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:

• To l package of jello add 1 1/2 cups boiling water and juice from one can of apricots. Pour half the mixture into a ring mold or Bundt pan, preferably teflon. Lay drained apricots top side down into mold. Put into refrigerator. Throw away the other half of the jello mixture. Heat l can nectar to boiling and add one package of jello. Mix well. Cool slightly and when mold in refrigerator is set, add this next layer. Again refrigerate. Heat the second can of nectar to boiling and add another package of jello. Then add in sour cream gently to avoid air bubbles. Add this layer again when other layers are gelled. Heat the third can of nectar and add jello. This is your last layer. Add when the last layer sets and put back into refrigerator. Unmold before serving.

CREAMY APRICOT GELATIN MOLD

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.