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Apricot Cloud Salad

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“Dodge County Extension 1976. Jell-O, apricots, and whipping cream.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (20 ounce) can apricots, drained liquid saved
  • 1 (6 ounce) box lemon Jell-O gelatin
  • 14 cup sugar
  • 2 12 cups boiling water
  • 1 cup cream, whipping

Directions

  1. Drain apricots, reserving 1-1/2 cups liquid.
  2. Puree apricots in a blender.
  3. Dissolve Jell-O and sugar in boiling water.
  4. Stir in reserved apricot syrup.
  5. Chill until cooled.
  6. Blend in apricots and chill until slightly thickened.
  7. Fold in whipped cream.
  8. Put in pan and chill.

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