Apricot Jello Mold

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READY IN: 6hrs
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (46 ounce) can apricot nectar
  • 4
    (4 1/2 ounce) packages apricot gelatin
  • 1
    (16 ounce) can apricot halves, drained
  • 1
    (16 ounce) container sour cream
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DIRECTIONS

  • Pour 2 cups of the apricot nectar into a saucepan reserving the rest. Add all the jello to the 2 cups nectar and stir well. Heat the saucepan to boiling, stirring constantly, until all the jello is dissolved.
  • Pour reserved nectar into a large bowl and add the contents of the saucepan. Stir well to blend. Line a large jello mold with the apricot halves, rounded side down. Pour 2 cups of the jello-nectar mixture over the apricot and refrigerate until firm but still a little sticky, about 1 hour. In a bowl, combine the sour cream with 2 more cups of the jello-nectar mixture and beat until fluffy. Pour on top of the first layer already in mold and let chill 2 hours. Pour remaining jello-nectar mixture over the sour cream layer and chill for several hours or overnight.
  • To unmold, dip the mold into hot water for 20 second or so. Loosen around the edges with a knife. Turn out onto serving plate. You may decorate the mold by encircling with fresh fruit or more apricot halves.
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