This dessert was adapted from a recipe in an old 1977 Dinner and Supper Cookbook. It’s easy to make this tangy, creamy dessert.
APRICOT CREAM DESSERT
- 15.25 oz. can of apricot halves
- 1 envelope of unflavored gelatin
- 3 Tblsp. cold water
- 2 Tblsp. lemon juice
- 1/3 cup granulated sugar
- 3 cups frozen whipped topping, thawed
Drain the apricot halves. Note: I always save small amounts of drained juice to keep in a one-pint jar in the freezer. Then, I have juice on hand to use instead of cold water when making Jello.
Puree the apricots in a blender or food processor. Set aside.
In a small saucepan, combine the gelatin and cold water. Add the puree, lemon juice and sugar. Heat until gelatin and sugar are dissolved and mixture just starts to bubble.
Pour apricot mixture into a 4-cup container and refrigerate for 30 minutes.
Fold whipped topping into chilled apricot mixture and refrigerate for at least two hours before serving.
Spoon into 6 dessert dishes.
This makes a nice light dessert.