My mother always made this apricot Jell-O salad for celebrations. When my husband and I were dating, he fell in love with this dish and, as soon as we were married, asked me to get the recipe. You can substitute peach or orange gelatin for a fresh summer treat. —Suzanne Holcomb, St. Johnsville, New York
Featured In: 41 Ways to Love Jell-O (Because We Know You Do)
VERIFIED BY Taste of Home Test Kitchen
- 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).
Originally published as Apricot Gelatin Mold in Healthy Cooking August/September 2012, p17
Reviews forApricot Gelatin Mold
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Reviewed Sep. 27, 2012
"Light and tasty, great recipe"
Reviewed Sep. 8, 2012
"Made this for weekend guests and it was a real hit and easy to do. Had requests for the recipe."