Apricot Dessert Cake

Ingredients

2 (1 lb.) cans apricot halves in syrup
2 pkgs. unflavored gelatin
3/4 cup Dixie Crystals dark brown sugar
1 cup syrup drained from canned apricots
16 ounces cottage cheese
16 ounces plain yogurt
1 teaspoon vanilla
3 tablespoons lemon juice
1 cup gingersnap crumbs (about 18 gingersnaps)
2 tablespoons butter, melted
4 tablespoons raspberry jam, strained
2 tablespoons fresh blueberries

Description

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