Fruited Gelatin Salad Recipe

Fruited Gelatin Salad Recipe photo by Taste of Home

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I've found this salad to be perfect for potlucks and special occasions. It cuts nicely into squares and can be served on lettuce leaves if you like.

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Fruited Gelatin Salad Recipe

Prep: 30 min. + chilling

Yield: 12-16 Servings

30 30

Ingredients

2 packages (3 ounces each) orange gelatin
2 cups boiling water
1 cup apricot nectar
1 cup pineapple juice
1 can (15 ounces) apricot halves, drained and mashed
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
4 cups miniature marshmallows
TOPPING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup apricot nectar
1/2 cup pineapple juice
1 egg, lightly beaten
2 tablespoons butter
1 cup heavy whipping cream
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large bowl, dissolve gelatin in boiling water. Stir in the juices, apricots and pineapple. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 30 minutes or until partially set. Sprinkle with marshmallows; refrigerate.
For topping, combine sugar and flour in a saucepan. Gradually whisk in juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Removed from the heat. Stir a small amount into egg; return all to the pan, stirring constantly. Cook and stir until a thermometer reads 160° and mixture is thickened. Remove from the heat; stir in butter. Cool to room temperature.
In a small bowl, beat cream on high speed until stiff peaks form. Gently fold into custard. Spread over gelatin; sprinkle with cheese. Refrigerate 1 hour or until chilled. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 242 calories, 10 g fat (6 g saturated fat), 46 mg cholesterol, 91 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Fruited Gelatin Salad in Country Extra March 2005, p51