Layered Apricot Delight Recipes

APRICOT DELIGHT

Steps:

• In a microwave-safe bowl, microwave 1 cup apricot nectar on high for 50-60 seconds or until hot. Sprinkle gelatin over hot nectar; stir until gelatin is completely dissolved, about 5 minutes. Set aside to cool. , In a large bowl, combine remaining apricot nectar and enough water to measure 1-1/4 cups; whisk in pudding mix and milk powder for 1-2 minutes. Whisk in cooled gelatin; fold in whipped topping and cake. , Pour into an 11x7-in. dish. Refrigerate for 2-4 hours. Garnish with apricot slices.

EASY LAYERED DELIGHT

Steps:

• Line a 9x9-inch square pan with whole graham crackers (break crackers, if necessary). Prepare pudding with milk as directions indicate; let stand 5 minutes, then blend with whipped topping. Spread half of the pudding mixture over graham crackers. Place another layer of graham crackers on top. Spread remaining pudding mixture over crackers. Add another layer of crackers. Then spread cherry pie filling over the top. Cover, and refrigerate 3 hours.

APRICOT DELIGHT ~ (OR PEACH)

Steps:

• 1. In a medium sauce pan, bring the pineapple and juice to a boil - stir in jello until dissolved and simmer for 5 minutes. Set aside to cool.
• 2. In large bowl, beat the cream cheese and sugar together until well blended. Add the pineapple mixture and baby food, then mix until well blended.
• 3. Fold in cool whip & nuts.
• 4. Spread into a 9 x 13 baking dish and refrigerate until set.
• 5. Serve salad as is or with whipped cream. I sometimes sprinkle nuts on top, before refrigerating. Enjoy! I find this salad refreshing.

FOUR LAYER DELIGHT

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
• Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
• In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
• Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

APRICOT DELIGHT

Steps:

• 1. Spread 1/2 Cup Crumbs in bottom of 6" round baking dish.
• 2. Cream together the Butter and Powdered Sugar. Add Egg, beat until Fluffy. Carefully spread over crumbs in dish. Drain Apricots and chop. Spread over butter/sugar mixture in dish. Layer with Slivered Almonds and then 1/2 Cup of crumbs.
• 3. Combine whipped topping, almond extract, vanilla and Sugar, layer on top of ingredients in dish. Sprinkle remaining 1/2 c. crumbs in top.
• 4. Chill 12 Hours before serving.

LAYERED APRICOT DELIGHT

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl beat flour and butter until blended.
• Stir in walnuts.
• Spread mixture into bottom of a greased 9 x 13-inch baking dish.
• Bake 25 minutes or until golden brown.
• cool in dish on a wire rack.
• In a medium saucepan, combine granulated sugar, cornstarch and gelatin.
• Reserving juice, drain and slice apricots.
• Add enough water to reserved apricot juice to make 1 3/4 cups.
• Stir juice mixture into sugar mixture.
• Stirring constantly, cook over medium heat until mixture thickens and becomes clear (about 26 minutes).
• Cool to room temperature.
• Stir apricots into gelatin mixture.
• In a medium bowl, beat cream cheese, confectioners sugar, and vanilla until fluffy.
• Fold in whipped cream.
• Spread cream cheese mixture over cooled crust.
• Spoon apricot mixture over cream cheese layer.
• Cover and chill 4 hours or until set.
• To serve, cut into 3-inch squares.
• Store in an airtight container in refrigerator.

MOM'S TEXAS DELIGHT

Steps:

• Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
• In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
• In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
• Spread remaining whipped topping over the top, and garnish with chopped pecans.

APRICOT DELIGHTS

Steps:

• In food processor or blender, process orange juice and apricots until pureed.
• Combine apricot mixture and 2 cups sugar in a medium saucepan.
• Over medium high heat, stirring constantly, bring to boil.
• Keep stirring, reduce heat to medium and boil 12-14 minutes.
• Remove from heat and cool for 20 minutes.
• Drop teaspoonfuls of mixture into a small bowl of sugar.
• Press a pecan half into top of each candy.
• Spoon sugar over candy to coat.
• Sprinkle a sheet of wax paper with sugar.
• Use a fork to carefully transfer candy to paper.
• Store between sheets of waxed papers in airtight container.

APRICOT DELIGHT

Steps:

• Drain fruit and reserve juice.
• Dissolve gelatin in hot water, add 1/2 cup juice, and chill until partially set.
• Fold in fruit. Pour in a 9"x9"x2" pan. Top with marshmallows. Chill until set. Cover with whipped cream. Garnish with nuts.

FOUR LAYER DELIGHT

Steps:

• Mix first thee ingredients.
• Add fine chopped pecans.
• press into 9x13 pan.
• Bake shell at 350 for 15 min.
• Soften cheese, then blend in sugar and Cool whip.
• Spread over cooled crust.
• Make pudding as directed.
• I like cooked pudding best but you can use instant.
• You can also use 2 small packages.
• And any other flavor you like.
• Spread on top.
• You can sprinkle chopped pecans or chocolate ants on top.
• Refrigerate.