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Apricot Gelatin Salad Recipe
Apricot Gelatin Salad Recipe photo by Taste of Home

Apricot Gelatin Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12-16 servings

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

Nutritional 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.

Directions

  1. 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.
Originally published as Apricot Gelatin Salad in Taste of Home February/March 1997, p31

Nutritional 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.

Reviews for Apricot Gelatin Salad

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Dec. 19, 2013

We had this originally when it was first in the Taste of Home Easter issue, and since then it has always been my oldest daughter's favorite dish, besides at Easter Time. Thank you.

MY REVIEW
Reviewed Jun. 29, 2013 Edited Jun. 24, 2014

I prepared this recipe on 6/22/13 for the first time. I used PEACH gelatine: 2 packages in the 3-oz. size. I'd used a 15-oz. can of sliced peaches which I'd drained and pureed. I'd also used the peach juice in the salad. Fortunately the salad DID gel-I had it refrigerated overnight and covered it in order to have the salad firm up & used Pam cooking spray in one of those E-Z foil 13x9x2" baking pans.The salad was delicious and one of our friends took the balance of it home with her for her family to enjoy! Thank you,Ellen Benninger, for sharing this recipe!The next time, I'll KNOW to finely chop the peaches, NOT puree them & I'[ll know NOT to use the peach juice! That way, the salad will be firmer! I will say that this recipe is definitely a keeper for me! DELowenstein

MY REVIEW
Reviewed Jun. 29, 2013 Edited Jun. 24, 2014

I prepared this recipe on 6/22/13 for the first time. I used PEACH gelatine: 2 packages in the 3-oz. size. I'd used a 15-oz. can of sliced peaches which I'd

drained and pureed. I'd also used the peach juice in the salad. Fortunately the salad DID gel-I had it refrigerated overnight

and covered it in order to have the salad firm up & used Pam cooking spray in one of those E-Z foil 13x9x2" baking pans.

The salad was delicious and one of our friends took the balance of it home with her for her family to enjoy! Thank you,

Ellen Benninger, for sharing this recipe!

The next time, I'll KNOW to finely chop the peaches, NOT puree them & I'[ll know NOT

to use the peach juice! That way, the salad will be firmer! I will say that this recipe is definitely a keepr for me!

DELowenstein

MY REVIEW
Reviewed Apr. 2, 2013

Had this for Easter and everyone loved it....very little left and several had seconds. Will make again!

MY REVIEW
Reviewed Jul. 23, 2012

EXCELLENT!!!!! Husband is diabetic, so I use sugarfree gelatin, no sugar added fruit, lite cream cheese and lite whipped topping. Any flavor gelatin, fruit, and whatever nut you prefer works. No one can tell the difference.

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