You are here

Apricot Souffle

Plan.Ahead.Meals's picture
apricot souffle is an apricot and gelatin dessert that can be served cold or at room temperature. Blended and combined with vanilla pudding and whipping cream, the apricot souffle can be served with a garnishing of maraschino cherries and extra whipped cream.
Ingredients
  Apricot halves 29 Ounce, drained, reserve syrup (1 Can)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Vanilla pudding 17 1⁄2 Ounce (1 Can)
  Whipping cream 1 Cup (16 tbs), chilled
Directions

Extend depth of 5-cup souffle dish by securing 4 inch band of double thickness aluminum foil around top.
Pour 2/3 of the reserved apricot syrup into blender; sprinkle gelatin on syrup.
Heat remaining apricot syrup until syrup boils; pour into blender.
Blend on low speed until gelatin is dissolved, about 1/2 minute.
Add apricot halves; blend on high speed until apricots are pureed, about 1 minute.
Fold pudding into apricot mixture.
Beat whipping cream in chilled bowl until stiff; fold into apricot-pudding mixture.
Pour into souffle dish.
Cover with plastic wrap and chill until firm, about 4 hours.
(Can be served immediately.) Especially pretty with a garnish of maraschino cherries and frozen whipped topping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Servings: 
8

Rate It

Your rating: None
4.245455
Average: 4.2 (11 votes)