First, before you ask, there is NO cottage cheese in this! It’s true, this is a family recipe, probably stemming from the 1950s, but there are no bits of chewy cottage cheese. Just smooth, silky, melt-in-your-mouth apricot goodness!
I found apricot jello on Amazon and that was great; I did not find baby food that was purely apricot, but there was one that was *mostly* apricot. I also found canned mango slices, mango jello, and mango baby food, so the next time I make this, it will probably be mango! Although, a version with mandarin oranges might be good too, kind of a creamsicle-type dessert…I can foresee many versions of this! 🙂 A pumpkin one could be good too! 🙂
A side note: this can be spooned up out of a bowl or cut out of a pan, or even made in a jello mold, should you have such a thing (I don’t). Just make sure not to leave it out, as it liquefies. It will solidify again once chilled, but your cute slices will have become a puddle in the meantime. I did this, and it didn’t ruin the texture, but it was a little sad to see.
- 2 boxes apricot jello
- 1/4 cup water
- 2 15 oz. cans apricot halves with juice
- 8 oz. cream cheese, softened
- 2 containers apricot baby food
- 1 can lowfat evaporated milk, chilled
- jello, water, and fruit
- cream cheese, baby food
- evaporated milk
- Fold all mixtures together and pour into jello mold, bowl, or 9x13 pan. Refrigerate 3 hours before serving. Keep chilled.
- I found mango jello and canned mango, or other flavor combinations might be good, like mandarin oranges or pear and spice...