Sprinkle gelatin on cold water in 1 quart saucepan to soften. Heat over low heat, stirring constantly, until gelatin is dissolved; remove from heat. Stir in apricot nectar. Beat cream cheese in medium bowl on medium speed until fluffy. Gradually beat in gelatin mixture on low speed, scraping bowl frequently, until smooth. Refrigerate until slightly thickened. Stir apricots into cream cheese mixture. Pour into 4 cup mold. Refrigerate until firm; un-mold. Garnish with salad greens.
Makes 6 servings.
Molded Nectarine Salad:
Substitute 1 nectarine, chopped (about 1-1/4 cups), for the apricots.
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Cajun Country -- New Iberia, Louisiana