Apricot Melba Mold

Name: Apricot Melba Mold
Ingredients: 0.5 (1/4 ounce) envelope unflavored gelatin; 13 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; 14 cup water; 1 (3 ounce) package raspberry gelatin powder; 1 cup boiling water; 14 cup whipping cream; 1 cup mayonnaise

18 ingredients

12 steps

Ingredients

0.5 (1/4 ounce) envelope unflavored gelatin
13 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
14 cup water
1 (3 ounce) package raspberry gelatin powder
1 cup boiling water
14 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.