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Apricot Cheese Salad

salad.queen's picture
  Canned apricot halves 30 Ounce (1 Can)
  Canned crushed pineapple 8 3⁄4 Ounce (1 Can)
  Orange flavored gelatin 3 Ounce (1 Package)
  Cream style cottage cheese 12 Ounce (1 Carton)
  All purpose flour 2 Tablespoon
  Sugar 2 Tablespoon
  Egg 1 , beaten
  Butter/Margarine 1 Tablespoon
  Frozen whipped dessert topping 1 Cup (16 tbs), thawed
  Shredded sharp process american cheese 1⁄3 Cup (5.33 tbs)
  Bananas 3 , peeled and bias cut
  Grapes 1 Cup (16 tbs) (Clusters)

Drain apricots and pineapple, reserving 1/2 cup combined syrups.
Dissolve gelatin in 1 cup boiling water; stir in I cup cold water.
Chill till partially set.
Fold in pineapple and cottage cheese.
Pour into six 1/2 cup molds; chill till gelatin mixture is firm.
In small saucepan, combine flour and sugar.
Stir in reserved syrup; blend in egg.
Cook and stir till thickened.
Remove from heat; stir in butter.
Place clear plastic wrap or waxed paper directly on dressing; cool.
Peel off covering.
Fold in thawed dessert topping and American cheese.
At serving time, unmold gelatin salads in center of lettuce-lined plates.
Arrange bananas and drained apricots around molds.
Garnish with grape clusters.
Pass cooked dressing.

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Apricot Cheese Salad Recipe