"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Apricot Jello Mold Recipe

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This recipe for Apricot Jello Mold, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, June 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 packages apricot JELLO
1 - 46oz can apricot nectar
1 large can of peeled apricots, drained, (save the juice)
1 pint sour cream

Directions:
Directions:
Heat 7 cups of liquid, including the juice from the from the apricots. Add JELLO to the liquid and dissolve.

Grease mold pan and put 1/2 of the apricots and 1/2 of the jello in the mold. Refrigerate until almost firm. Spread the sour cream in the pan and spoon the remaining apricot mixture and jello over the sour cream. Refrigerate until firm.

 

 

 

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