Easter Salad Recipes from Razzle Dazzle Recipes
Apricot Bavarian
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Apricot Bavarian

6 ounces apricot jello mix
2 cups boiling water
1 cup sour cream
2 teaspoons grated lemon peel
16 ounces apricot halves, undrained, coarse chop

1 cup sour cream
2 tablespoons sugar
1 teaspoon ginger
1 teaspoon grated lemon peel
1 tablespoon lemon juice

In large bowl, dissolve gelatin in boiling water. Add sour cream; blend well. Stir in 2 tsp. lemon peel and apricots, mixing well. Pour into prepared mold. Refrigerate 4 hours or until firm.

In small bowl, combine all topping ingredients, mixing well.

To serve, unmold gelatin onto serving plate. Serve with topping. Serves 8.


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