Apricot Congealed Salad



Makes 12 servings

Recipe from

Southern Living


2 (11.5-ounce) cans apricot nectar
2 (3-ounce) packages apricot-flavored gelatin
1 (15 1/4-ounce) can apricots, drained and chopped
1 1/2 cups buttermilk
1/2 cup apricot preserves
1 (8-ounce) container frozen whipped topping, thawed


Bring apricot nectar to a boil in a medium saucepan. Remove from heat; add gelatin, stirring until gelatin dissolves. Cool.

Stir in apricots, buttermilk, and preserves. Fold in whipped topping, and spoon into a lightly greased 9-cup mold. Cover and chill 6 hours or until mixture is firm.