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Apricot Congealed Salad

Yield Makes 12 servings


  • 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

How to Make It

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

  2. 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.