Apricot Salad Recipe

Apricot Salad Recipe photo by Taste of Home

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"COLORFUL gelatin salad adds a spot of brightness to any table. It blends well with this holiday feast. We children didn't know if it should be a salad or dessert, with its smooth texture and delicate flavor."

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Apricot Salad Recipe

Prep: 20 min. + chilling

Yield: 8-10 Servings

20 20

Ingredients

2 packages (3 ounces each) apricot gelatin
2 cups boiling water
1 package (8 ounces) cream cheese, softened
1 cup milk
1 can (20 ounces) crushed pineapple, undrained
1 carton (4 ounces) frozen whipped topping, thawed

Directions

Dissolve gelatin in boiling water and set aside. In a bowl, beat cream cheese until smooth. Gradually beat in milk until smooth. Stir in gelatin. Add pineapple and mix well. Chill. When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Chill for at least 2 hours. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 201 calories, 11 g fat (7 g saturated fat), 28 mg cholesterol, 99 mg sodium, 23 g carbohydrate, trace fiber, 3 g protein.

Originally published as Apricot Salad in Reminisce November/December 1994, p51