Apricot Gelatin Mold

Total Time

Prep: 25 min. + chilling


12 servings (1/2 cup each)

Updated: Nov. 02, 2023
After my husband and I got married, he asked me to get this special holiday recipe from my mother. Mom prepared it for every family celebration, and now I make it for my family! You can replace peach with orange gelatin if you prefer. —Suzanne Holcomb, St. Johnsville, New York
Apricot Gelatin Mold Recipe photo by Taste of Home


  • 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


  1. 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.
  2. In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate until slightly thickened, 30-40 minutes.
  3. 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.

Nutrition Facts

1/2 cup: 144 calories, 4g fat (3g saturated fat), 13mg cholesterol, 128mg sodium, 23g carbohydrate (18g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.