Apricot Melba Mold

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 10
• 0.5 (1/4 ounce) envelope unflavored gelatin
• 1/3 cup orange juice
• 1 (17 ounce) can apricots, undrained
• 1 (3 ounce) package lemon gelatin
• 2 tablespoons lemon juice
• 1 (3 ounce) package cream cheese, softened
• 2 teaspoons mayonnaise
• 2 teaspoons milk
• 2 tablespoons chopped pecans
• 1 (10 ounce) package frozen raspberries, thawed
• 2 tablespoons lemon juice
• cold water
• 0.5 (1/4 ounce) envelope unflavored gelatin, softened in
• 1/4 cup water
• 1 (3 ounce) package raspberry gelatin powder
• 1 cup boiling water
• 1/4 cup whipping cream
• 1 cup mayonnaise

Recipe

• 1 apricot layer: soften gelatin in orange juice.
• 2 puree apricots and juice in blender; then heat to a boil.
• 3 add lemon gelatin and gelatin mixture and stir to dissolve.
• 4 add lemon juice and pour into the bottom of a 4-cup mold.
• 5 refrigerate to set.
• 6 cheese layer: combine all ingredients and spread over set apricot layer.
• 7 raspberry layer: drain raspberries; combine the drained juices with lemon juice and add enough cold water to make 1 cup.
• 8 dissolve gelatin mixture and raspberry gelatin in boiling water and combine with juices.
• 9 add raspberries; cool.
• 10 spoon over cheese mixture and chill until firm.
• 11 unmold salad and serve with dressing, if desired.
• 12 dressing: fold together 1/4 cup whipping cream, whipped, and 1 cup mayonnaise.