Molded Apricot Salad

1 envelope unflavored gelatin
1 cup cold water
One 5-1/2 oz can apricot nectar (about 3/4 cup)
One 8 oz pkg cream cheese, softened
One 17 oz can apricot halves in juice, well drained and chopped
Salad greens

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