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Apricot melba mold

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Ingredients/Components

chopped pecans - 2 Tbsp
pkg - 1 oz
milk - 2 tsp
cold water - 1 item
boiling water - 1 c
envelope unflavored gelatin - 1/2 item
lemon juice - 2 Tbsp
orange juice - 1/3 c
mayonnaise - 2 Tbsp
can apricots - 1 oz
Puree apricots and apricot juice in blender; then heat to boil

How to make apricot melba mold:

Cheese Layer:1 (3 oz.) pkg. cream cheese, softened2 Tbsp. mayonnaise2 tsp. milk2 Tbsp. chopped pecans Raspberry Layer:1 (10 oz.) pkg. frozen raspberries, thawed2 Tbsp. lemon juice cold water1/4 envelope unflavored gelatin, softened in 1/4 c. cold water1 (3 oz.) pkg. raspberry gelatin1 c. boiling water Apricot Layer: Soften gelatin in orange juice. Puree apricots and apricot juice in blender; then heat to boil. Add lemon gelatin and gelatin mixture and stir to dissolve. Add lemon juice. Pour into 4-cup mold or into bottom of 10 individual molds. Refrigerate to set.

Cheese Layer: Combine ingredients. Spread over Apricot Layer. Refrigerate to stiffen.

Raspberry Layer: Drain raspberries; combine drained juice with lemon juice. Add cold water to make 1 cup. Dissolve gelatin mixture and raspberry gelatin in boiling water. Combine with juices. Add raspberries. Cool. Spoon over Cheese Layer. Chill.Dressing:1/4 c. whipping cream, whipped1 c. mayonnaise Fold Dressing ingredients together; unmold salad and serve with Dressing.

Hint: The apricot and raspberry layers can be reversed for occasions, such as Christmas when the red layer is pretty on top. For Christmas, mold into bell or star shapes.

Recipe categories: Desserts, Salads, Gelatin.

Rating:

3.7

Average rating: 3.7, total votes: 3

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sugar, chopped pecans, pkg, milk, chopped nuts, coconut, cool whip