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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Apricot Nectar Salad Recipe

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This recipe for Apricot Nectar Salad is from Preston-Bell Family Recipes, 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:  
2 small packaged orange jello
1 1/2 cup hot water
2 1/2 cup apricot nectar
Miniature marshmallows

Topping
1/2 cup sugar
Dash salt
2 Tablespoons flour
1 egg
1 cup nectar
1 cup heavy whipping cream
Directions:
Directions:
1. Dissolve gelatin in hot water. Then stir in 2 1/2 cups nectar and marshmallows. Put in 8X8 pan (I usually do a big pan- just makes the jello layer thinner). Chill until jello is set.

2. Combine sugar, salt, and flour in a saucepan.
3. Stir in egg and mix well.
4. Over low heat, slowly add remaining nectar and cook until thick. Cool until at least room temperature.
5. Whip heavy cream until stiff peaks form.
6. Fold egg, sugar, flour mixture into whipped cream.
7. Spread over jello.
8. OPTIONAL: sprinkle shredded cheddar cheese on top before serving
Personal Notes:
Personal Notes:
If you can't find apricot nectar in the juice aisle, try the Mexican food Aisle. Jumex is a popular brand. You need about 28 ounces so most of 3 cans of Jumex.

 

 

 

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