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1 c. apricot juice (from can) 1 c. apricot nectar 6 oz. lemon Jello 2 c. heavy cream, whipped
Instructions
Bring two juices to boil, add Jello, dissolve and let set until consistency of honey (30-45 minutes). Fold in whipped cream and lay apricot halves in bottom of 6 cup mold. Pour in filling and refrigerate.
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