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Apricot Gelatin Mold

 Apricot Gelatin Mold
My mother always made this for celebrations. When my husband and I were dating, he fell in love with this dish. Once we got married, he asked me to get the recipe from her. You can substitute peach or orange gelatin for a fresh summer treat. —Suzanne Holcomb, St. Johnsville, New York
12 ServingsPrep: 25 min. + chilling


  • 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).
Nutritional Facts: 1/2 cup equals 144 calories, 4 g fat (3 g saturated fat), 13 mg cholesterol, 128 mg sodium, 23 g carbohydrate, trace fiber,

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Apricot Gelatin Mold (continued)

Nutritional Facts: 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.