Molded Apricot Cream
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Orange flavored gelatin||3 Ounce (1 Package)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Canned apricot halves||17 Ounce, undrained (1 Can)|
|Vanilla ice cream||1 Pint|
|Vanilla dessert sauce||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Seedless green grapes||1 Tablespoon|
Put unflavored gelatin and cold water in blender container; let stand to soften gelatin.
Add orange-flavored gelatin and boiling water; blend at low speed until gelatins are dissolved.
Blend till pureed.
Add ice cream, a spoonful at a time, blending smooth after each addition.
Pour into 4 1/2 cup mold.
Refrigerate until firm, 6 to 8 hours or overnight.
Unmold on platter to serve.
Spoon Vanilla Dessert Sauce over top.
Garnish with grapes, if desired.