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I serve this smooth, fluffy salad all year for special meals, but it's so pleasant around Eastertime with its pretty color and fruity flavor. The apricot pieces are an unexpected treat. — Ellen Benninger, Stoneboro, Pennsylvania
This recipe is:
Quick
Nutritional Facts 1 serving (1 piece) equals 167 calories, 10 g fat (6 g saturated fat), 16 mg cholesterol, 44 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Apricot Gelatin Salad in Taste of Home February/March 1997, p31
Pick the Right PineappleFresh pineapple contains an enzyme that prevents gelatin from setting. Be sure to use canned pineapple instead. —Julia Kiewit, Laurel, Mississippi
Fresh pineapple contains an enzyme that prevents gelatin from setting. Be sure to use canned pineapple instead. —Julia Kiewit, Laurel, Mississippi
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Reviewed on Nov. 23, 2011 by charlenepaugustyn
Made this salad for Thanksgiving & it was delicious! Only wish I could get my children & grandchildren to try & eat jello salads. Growing up, we had them for every holiday & it was something we looked forward to. Also, I was able to find the apricot gelatin at Wal Mart & Meijers but they were in the 3 oz. boxes, so you just use two of them. Thanks for a great recipe, I enjoyed it & shared it with my neighbors.
Reviewed on Jan. 09, 2011 by eligra48
Love this salad. Made it often and always get rave reviews
Reviewed on Dec. 04, 2010 by Oceanwave
I am always asked to bring this salad to family dinners! They love it!
Reviewed on Jun. 14, 2010 by portulaca
I prepared it for circle meeting last week & many loved the taste of apricots for a change. Can't find apricot gelatin either - used orange instead.
Reviewed on May. 03, 2010 by meanmary5
I love this salad, just wish I could find a source for apricot gelatin. I have one heck of a time getting a supply much of the time.
Reviewed on May. 21, 2009 by Granbetty
A great recipe. I've used it many times since finding it in an issue of TOH. Don't change a thing. But .. it's good in a graham cracker or shortbread crust too.
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