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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a very pretty and delicious molded gelatin salad that's been a favorite of ours for years. Originally from a Junior League of Jackson, Mississippi cookbook. The apricot and raspberry layers can be reversed for occasions, like Christmas, when the red layer is pretty on top. Prep time does not include chill time. Ingredients:
0.5 (1/4 ounce) envelope unflavored gelatin |
1/3 cup orange juice |
1 (17 ounce) can apricots, undrained |
1 (3 ounce) package lemon gelatin |
2 tablespoons lemon juice |
1 (3 ounce) package cream cheese, softened |
2 teaspoons mayonnaise |
2 teaspoons milk |
2 tablespoons chopped pecans |
1 (10 ounce) package frozen raspberries, thawed |
2 tablespoons lemon juice |
cold water |
0.5 (1/4 ounce) envelope unflavored gelatin, softened in |
1/4 cup water |
1 (3 ounce) package raspberry gelatin powder |
1 cup boiling water |
1/4 cup whipping cream |
1 cup mayonnaise |
Directions:
1. Apricot Layer: Soften gelatin in orange juice.
2. Puree apricots and juice in blender; then heat to a boil.
3. Add lemon gelatin and gelatin mixture and stir to dissolve.
4. Add lemon juice and pour into the bottom of a 4-cup mold.
5. Refrigerate to set.
6. Cheese Layer: Combine all ingredients and spread over set apricot layer.
7. Raspberry Layer: Drain raspberries; combine the drained juices with lemon juice and add enough cold water to make 1 cup.
8. Dissolve gelatin mixture and raspberry gelatin in boiling water and combine with juices.
9. Add raspberries; cool.
10. Spoon over cheese mixture and chill until firm.
11. Unmold salad and serve with dressing, if desired.
12. Dressing: Fold together 1/4 cup whipping cream, whipped, and 1 cup mayonnaise.
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