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Apricot Gelatin Salad

 Apricot Gelatin Salad
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
12-16 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
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.