Apricot Congealed Salad

Ingredients

• 23 ounce all-natural apricot nectar canned
• 0.5 cup apricot preserves 
• 15.3 ounce apricots drained chopped canned
• 1.5 cups buttermilk 
• 6 ounce apricot-flavored gelatin 
• 8 ounce non-dairy whipped topping frozen thawed

Equipment

• sauce pan

Directions

1. Bring apricot nectar to a boil in a medium saucepan.
2. Remove from heat; add gelatin, stirring until gelatin dissolves. Cool.
3. 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.