Apricot Salad

Name: Apricot Salad
Prep time: 20 min
Total time: 20 min
Yield: 10 servings.
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

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

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.

Nutrition Facts

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

Originally published as Apricot Salad in Reminisce November/December 1994

Reviews

Click stars to rate

Average Rating:

KristineChayes

Dec 27, 2017

Simple, fast, pretty and delicious, I made this Apricot Salad for one of the desserts I served on Christmas Eve and my family loved it! A definite keeper! I plan to make this for Easter, possibly substituting another flavor gelatin, like peach or lemon, for variety. Thank you, Fae, for sharing this recipe!