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Apricot Gelatin Salad Recipe

Photo by: Taste of Home

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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

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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

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

Reviews for Apricot Gelatin Salad (1)