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Fruited Gelatin Salad

 Fruited Gelatin Salad
I've found this salad to be perfect for potlucks and special occasions. It cuts nicely into squares and can be served on lettuce leaves if you like.
12-16 ServingsPrep: 30 min. + chilling

Ingredients

  • 2 packages (3 ounces each) orange gelatin
  • 2 cups boiling water
  • 1 cup apricot nectar
  • 1 cup pineapple juice
  • 1 can (15 ounces) apricot halves, drained and mashed
  • 1 can (8 ounces) crushed pineapple, drained
  • 4 cups miniature marshmallows
  • TOPPING:
  • 1/2 cup sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 cup apricot nectar
  • 1/2 cup pineapple juice
  • 1 egg, lightly beaten
  • 2 tablespoons butter
  • 1 cup heavy whipping cream
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • In a large bowl, dissolve gelatin in boiling water. Stir in the
  • juices, apricots and pineapple. Transfer to a 13-in. x 9-in. dish
  • coated with cooking spray. Refrigerate for 30 minutes or until
  • partially set. Sprinkle with marshmallows; refrigerate.
  • For topping, combine sugar and flour in a saucepan. Gradually whisk
  • in juices. Bring to a boil over medium heat; cook and stir for 2

2 of 2

Fruited Gelatin Salad (continued)

Directions (continued)

  • minutes or until thickened. Removed from the heat. Stir a small
  • amount into egg; return all to the pan, stirring constantly. Cook
  • and stir until a thermometer reads 160° and mixture is
  • thickened. Remove from the heat; stir in butter. Cool to room
  • temperature.
  • In a small bowl, beat cream on high speed until stiff peaks form.
  • Gently fold into custard. Spread over gelatin; sprinkle with cheese.
  • Refrigerate 1 hour or until chilled. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 242 calories, 10 g fat (6 g saturated fat), 46 mg cholesterol, 91 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.