Apricot Gelatin Salad Recipe

Apricot Gelatin Salad Recipe
Photo by: Taste of Home
Rating

100% would make again

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

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  • 12-16 Servings
  • Prep: 20 min. + chilling

Ingredients

  • 1 package (6 ounces) apricot or orange gelatin
  • 2 cups boiling water
  • 1 can (20 ounces) crushed pineapple
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (15 ounces) apricot halves, drained and chopped
  • 1/2 cup chopped walnuts
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Additional chopped walnuts, optional

Directions

  • In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. pour into a 13-in. x 9-in. dish. Sprinkle with walnuts if desired. Chill until firm. Yield: 12-16 servings.

Nutrition 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.

Apricot Gelatin Salad published in Taste of Home February/March 1997, p31

Tip

Pick the Right Pineapple

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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Reviews for Apricot Gelatin Salad (1)

Apricot Gelatin Salad Recipe

Apricot Gelatin Salad

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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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