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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Apricot Jello Salad Recipe

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This recipe for Apricot Jello Salad is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 cups apricot nectar--cold
2 small lemon jello
1 16 ounce carton of sour cream
1 can of Apricot Halves--drained
Marachino Cherries--Optional
Directions:
Directions:
Heat half of the Apricot Nectar and add lemon jello.Mix until jello is dissolved. Add remainder of cold Apricot nectar and mix well. Pour small amount of jello mixture into a mold pan. Place Apricot halves around the bottom of the mold pan cut side up. Then place marachino cherries on top of Apricot halves. Pour half of jello mixture over Apricots. Refrigerate and let set up. The other half of the jello mixture should be kept at room temperature to be used later. Spread sour cream evenly over set jello. Pour the rest of the jello
slowly over sour cream. Refrigerate and let set up.
Serve over lettuce or just plain

 

 

 

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