Best Apricot Orange Salad With Sour Creamcream Cheese Topping Recipes

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!

APRICOT ORANGE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until serving.

APRICOT- ORANGE CREAM CHEESE SPREAD

Steps:

• Combine apricots and water in small saucepan. Bring to boil, cover and reduce heat. Simmer for 10 minutes and drain well.
• Beat cream cheese at medium speed with electric mixer, until it's smooth and fluffy. Stir in the apricots and remaining ingredients.
• Serve on crackers, on an English muffin or bagel.

ORANGE CREAM FRUIT SALAD

Steps:

• In a large bowl, whisk milk, orange juice concentrate and pudding mix 2 minutes. Stir in sour cream., Add remaining ingredients; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.

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 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.

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.

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:

• 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.