Apricot Jello Salad
Ingredients
- 4 C. Apricot Nectar or 1 quart
- 2 3 oz packages Apricot Jello
- 1 30 oz can Apricot Halves
- 2 C. Sour Cream may use less
Instructions
- Heat 2 C. of the apricot nectar to boiling.
- Mix in jello powder.
- Add the other 2 C. apricot nectar.
- Pour half of this jello mix (reserve the other half) into a 9″ square pan and lay the apricot halves on it, skin-side up.
- Chill till set.
- When set, spread sour cream over the set jello/apricot mixture in the pan.
- Carefully pour the other, unset half of the jello on top.
- Let chill till completely firm.
- May top with dollops of whipped or sour cream and a sprig of mint.
