A deliciously festive and creamy apricot, pineapple, marshmallow and cheddar cheese layered orange gelatin mold.

Apricot Cheese Delight

Fruit Layer:
2 (3-ounce) packages orange-flavored gelatin
1/2 cup EACH apricot and pineapple juice
1 (15.5-ounce) can apricots, drained,
1 (15.5-ounce) can crushed pineapple, drained
1 cup miniature marshmallows

 

Creamy Cheese Layer:
1 tablespoon (1 envelope) unflavored gelatin
1/4 cup water
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/2 cup EACH pineapple and apricot juice
1 large egg, slightly-beaten
1 cup heavy cream, whipped
3/4 cup (3 ounces) Wisconsin Sharp Cheddar Cheese, grated

1. For Fruit Layer: Dissolve gelatin in 2 cups boiling water. Add 1/2 cup each reserved apricot and pineapple juice. Chill until jelly-like consistency.
2. Pour 1 cup gelatin into a 10-cup mold which has been rinsed with cold water or lightly oiled. Arrange 5 or 6 apricot halves in bottom of mold and press into gelatin. Fold pineapple, remaining apricots and marshmallows into remaining gelatin. Spoon mixture into the mold over the apricots, then chill until firm.
3. For Creamy Cheese Layer: In medium saucepan, soften gelatin in water. Set aside. Combine sugar and flour. Whisk into juice. Add egg; mix well. Cook over low heat until thick, stirring constantly. Remove from heat and cool. Fold in whipped cream and cheese.
4. Spread cheese layer on molded fruit layer. Chill until firm.
5. To serve, unmold and garnish with fresh fruit, if desired.

Makes 10 to 12 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.