My mother always made this apricot Jell-O salad for celebrations. When my husband and I were dating, he fell in love with this dish and, as soon as we were married, asked me to get the recipe. You can substitute peach or orange gelatin for a fresh summer treat. —Suzanne Holcomb, St. Johnsville, New York
Featured In: 41 Ways to Love Jell-O (Because We Know You Do)
- 1 can (8 ounces) unsweetened crushed pineapple
- 2 packages (3 ounces each) apricot or peach gelatin
- 1 package (8 ounces) reduced-fat cream cheese
- 3/4 cup grated carrots
- 1 carton (8 ounces) frozen fat-free whipped topping, thawed
- Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes.
- In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate for 30-40 minutes or until slightly thickened.
- Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Yield: 12 servings (1/2 cup each).
Originally published as Apricot Gelatin Mold in Healthy Cooking August/September 2012, p17
Reviews for Apricot Gelatin Mold
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 27, 2012
"Light and tasty, great recipe"
Reviewed Sep. 8, 2012
"Made this for weekend guests and it was a real hit and easy to do. Had requests for the recipe."