Apricot Orange Salad With Sour Creamcream Cheese Topping Recipes

APRICOT CHEESE DELIGHT (ORANGE SALAD)

Steps:

• Drain pineapple and save the juice for topping.
• Dissolve Jello in the 2 cups of hot water.
• Fold in apricots (with juice), drained pineapple, and marshmallows. Chill until firm.
• To make the topping, combine sugar and flour in a saucepan.
• Blend in egg and butter.
• Add pineapple juice, and cook over low heat, stirring constantly until thickened.
• Cool thoroughly.
• Fold in whipped cream, and spread topping over congealed salad.
• Sprinkle with grated cheese, and chill.

APRICOT-ORANGE SALAD WITH SOUR CREAM/CREAM CHEESE TOPPING

Steps:

• Bring the water and grand marnier to a boil and pour over the gelatin in a large bowl. Stir till gelatin dissolves.
• Add the dried apricots and cranberries and let sit and cool for about 5-10 minutes.
• Using a potato peeler, make thin strips using one or two carrots so that you have 1/2 cup of carrot curls.
• Add the can of mandarin oranges with juice, the carrot strips, juice of two oranges and 1/2 C cold water.
• Stir, let set in a bowl or mold of choice in the refrigerator.
• Blend the topping ingredients well.
• After jello has set, spread on top. Serve and enjoy!

FRUIT SALAD WITH APRICOT DRESSING

Steps:

• In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high until slightly thickened, 4-6 minutes, stirring every 2 minutes. Stir in the vanilla. Refrigerate. , In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving.

APRICOT SALAD

Steps:

• In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.
• In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.
• Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.

APRICOT GELATIN SALAD

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.

APRICOT SALAD

Steps:

• Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate., When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves.

CREAM CHEESE FRUIT SALAD

Steps:

• Beat the cream cheese and sugar together in a large bowl. On high speed, beat in the whipped topping. Fold in the bananas, pineapple, fruit cocktail, apple, and coconut. If desired, mix in the maraschino cherries, pecans, and raisins. Pour the salad into a serving bowl, and chill 1 hour before serving.

APRICOT CREAM CHEESE SALAD

Steps:

• GELATIN BASE.
• Mix jello and water and chill until syrupy (30 minutes est.).
• Slice bananas 1/8" thick, half or quarter each slice to your preference in salads.
• Combine bananas, drained pineapple and marshmallows into syrupy jello, mixing well.
• Pour into 9x9 or 9x12 dish and chill until firm (several hours).
• TOPPING.
• In a sauce pan, mix together 1/2 Cup Pineapple Juice, 1/2 Cup Sugar, 2 T Butter, 2 T Flour, and 1 well beaten egg.
• Cook on medium to medium-high heat until thick. Remove from burner.
• Add 3 oz cream cheese from refrigerator stirring until dissolved in sauce pan.
• Spread Topping evenly over congealed salad.
• Chill some more for topping to set (1-2 hours).
• Serve in squares.