Apricot Salad Recipe
Apricot Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.—Fae Fisher, Callao, Virginia
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 packages (3 ounces each) apricot gelatin
  • 2 cups boiling water
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup whole milk
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1-3/4 cups frozen whipped topping, thawed
  • Canned apricots and fresh mint leaves, optional

Directions

Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate.
When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves. Yield: 10 servings.
Originally published as Apricot Salad in Reminisce November/December 1994, p51

Nutritional Facts

1 cup: 235 calories, 11g fat (7g saturated fat), 25mg cholesterol, 121mg sodium, 31g carbohydrate (29g sugars, 0 fiber), 4g protein.

  • 2 packages (3 ounces each) apricot gelatin
  • 2 cups boiling water
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup whole milk
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1-3/4 cups frozen whipped topping, thawed
  • Canned apricots and fresh mint leaves, optional
  1. Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate.
  2. When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves. Yield: 10 servings.
Originally published as Apricot Salad in Reminisce November/December 1994, p51

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