Salads And Salad Dressing
Apricot Cream Salad
Ingredients
- 1 pkg 6-ounce apricot gelatin
- 1¾ cup boiling water
- 1 pkg 8-ounce cream cheese, softened
- 1 cup whipping cream
- ¼ tsp salt
- 1 can 8 3/4-ounce; undrained apricot halves
- 1 can 11-ounce mandarin oranges, drained
- 1 can 8 1/2-ounce crushed pineapple, drained
- ½ cup chopped nuts
Method
- Dissolve the gelatin in the boiling water; chill until syrupy. Beat the cream cheese until smooth; gradually blend in the whipping cream and salt. Fold into the gelatin.
- Place the undrained apricots in a blender container; blend on high until smooth. Stir into the gelatin mixture. Fold in the remaining ingredients (mandarin oranges, pineapple and nuts).
- Turn into a 2-quart mold. Chill until set.
Notes
Yield: 8 to 10 servings. From a Dear Dorothy Dean column.
Original card
The recipe above was transcribed from this scan of Vera’s original card.