Apricot Salad Recipe
Apricot Salad Recipe photo by Taste of Home

Apricot Salad Recipe

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"COLORFUL gelatin salad adds a spot of brightness to any table. It blends well with this holiday feast. We children didn't know if it should be a salad or dessert, with its smooth texture and delicate flavor."
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8-10 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8-10 servings


  • 2 packages (3 ounces each) apricot gelatin
  • 2 cups boiling water
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup milk
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 carton (4 ounces) frozen whipped topping, thawed

Nutritional Facts

1 serving (1 cup) equals 201 calories, 11 g fat (7 g saturated fat), 28 mg cholesterol, 99 mg sodium, 23 g carbohydrate, trace fiber, 3 g protein.


  1. Dissolve gelatin in boiling water and set aside. In a bowl, beat cream cheese until smooth. Gradually beat in milk until smooth. Stir in gelatin. Add pineapple and mix well. Chill. When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Chill for at least 2 hours. Yield: 8-10 servings.
Originally published as Apricot Salad in Reminisce November/December 1994, p51

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