Creamy Apricot Gelatin Mold Recipes

Steps:

• In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. pour into a 13x9-in. dish. Sprinkle with walnuts if desired. Chill until firm.

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.

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.

Steps:

• In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 1 minute. In a small saucepan, combine half-and-half and sugar. Cook and stir just until mixture comes to a simmer. Remove from the heat; stir into gelatin until dissolved. , In a large bowl, beat cream cheese until smooth. Fold in gelatin mixture. Stir in vanilla. Pour into a 6-cup mold coated with cooking spray. Refrigerate until set but not firm, about 45 minutes., In a small bowl, dissolve raspberry gelatin in boiling water. Stir in raspberries until blended. Carefully spoon over cream cheese layer. Cover and refrigerate at least 4 hours. , Unmold onto a serving plate; garnish with fresh berries if desired.

Steps:

• Very lightly oil a1 1/2 quart jello mold.
• Put the water in a small saucepan and sprinkle gelatin over the water to soften.
• Stir over low heat until it dissolves; set aside.
• Combine cottage cheese, sweetened condensed milk, cream cheese, coconut, nuts and extract and mix well.
• Stir in gelatin.
• Refrigerate until slightly thickened.
• Stir and pour mixture into mold.
• Refrigerate 3 hours or until firm.
• Gently run a knife around edges of mold to release.
• Serve with fruit.

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.