Brush inside of dessert shells with rum.
Heat preserves until melted.
Brush on shells, reserving part of preserves.
Cook sugar, cornstarch and apricot nectar until thick.
Cool slightly.
Into a 9 x 13-inch pan break angel food cake into bite-sized pieces.
Pour mixture over cake and refrigerate for a few hours.
Spread Cool Whip over top and sprinkle with nuts if desired.
Cut into squares and serve.
Delightful summertime dessert, no baking.
Enjoy!
In saucepan bring water and sugar to a boil.
Stir in apricot Jell-O and remove from heat; cool in refrigerator.
At room temperature add cream cheese; mix well with mixer, then add Cool Whip and mix with mixer.
Then add crushed pineapple.
Place in refrigerator for 3 hours or so.
You can add chopped pecans, if you like.
In a pan add jello to boiling water and stir until dissolved. Add the marshmallows and stir until melted.
Let set until partially jelled.
Add cottage cheese, pineapple and juice and pecans.
Mix all of this with jello and fold in Cool Whip.
Pour in large dish and garnish with apricot halves.
Place the cake cubes in an ungreased 13 x 9 x 2 dish; top with apricots. In a saucepan, combine Splenda, cornstarch and apricot nectar until smooth. Bring to a boil; cook and stir until thickened. Remove from the heat. Stir in gelatin until dissolved. Pour over cake and apricots. Cover and chill for 3 hours or until gelatin is set. Spread with whipped topping. Refrigerate leftovers.
In a large saucepan, combine apricot nectar, sugar and cornstarch over medium-high heat.
Bring to a boil, stirring constantly.
Boil until thick.
Combine lemon cake mix, apricot nectar, sugar and oil in
Crumble angel food cake into a large cake pan. Trim off outside of cake. Cook together apricot nectar, cornstarch and sugar until it becomes thick and clear.
Pour over angel food cake and chill until firm. Top with Cool Whip.
Mix first 4 ingredients together, reserving 1/3 cup for topping.
Using a 9 x 13-inch pan, press 1/2 mixture in bottom firmly.
Add 1 quart ice cream.
Put in freezer to refirm.
When firm, coat with 10 ounces of apricot jam.
Repeat layers and top with crumb mixture that was set aside.
Put in freezer.
Cut in squares and serve in sherbet glasses.
Top with a cherry.
Serves 12.
Line a greased 9x12 inch pan with chunks of angel food cake.
Cook apricot nectar, corn starch, and sugar until thick.
Pour sauce over angel food cake.
Cool in refrigerator.
Spread whipped topping over cake.
Sprinkle with chopped walnuts and refrigerate until ready to serve.
eanwhile, for the apricots in dessert wine syrup, remove peel from
Combine well.
In each dessert glass, arrange 2 or 3
t a time. Using a dessert spoon, spoon out 6 circles
hotos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com
br>Spread the dough with apricot jam.
From one of
ave to use in other recipes--like potatoes roasted with duck
Bring apricot nectar to a rolling boil in a saucepan; remove from heat. Stir apricot-flavored gelatin into nectar until dissolved. Pour gelatin mixture into a serving bowl and refrigerate until set, 8 hours to overnight. Top dessert with whipped cream about 2 hours before serving.
Pour the apricot nectar into a saucepan and bring to a boil. Remove from heat and stir in gelatin mix until completely dissolved. Whisk in sour cream until smooth or process in a blender. Pour into a serving bowl, and stir in the apricots. Chill until set, about 3 hours. Top with whipped topping just before serving.
venly with 1/3 cup apricot preserves.
Top with white
Bring 1 cup apricot nectar to a boil.
Sprinkle on 1 package jello, stirring until gelatin has dissolved.
Stir in 1 cup cool apricot nectar.
Pour this mixture into a lightly oiled mold and chill until set.