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Frosted Gelatin Salad

A sweet, creamy topping frosts tis extra-fruity gelatin that is chock-full of canned apricots and crushed pineapple. "It's a colorful salad to serve at potluck dinners," reports Bertha Johnson of Indianapolis, Indiana. "Everyone loves the combination of flavors."
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings


  • 2 packages (3 ounces each) orange gelatin
  • 2 cups boiling water
  • 3/4 cup miniature marshmallows
  • 2 cans (15-1/4 ounces each) apricot halves
  • 1 can (20 ounces) crushed pineapple, drained
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 envelopes whipped topping mix (Dream Whip)
  • 1/4 cup finely shredded cheddar cheese


  • In a large bowl, dissolve gelatin in boiling water. Add marshmallows; stir until melted. Drain apricots, reserving 1 cup juice; set juice aside. Chop apricots; add to gelatin with pineapple. Pour into an 11x7-in. dish. Chill until firm.
  • Meanwhile, in a small saucepan, combine the sugar and flour. Whisk in the egg, vanilla and reserved apricot juice until smooth. Bring to a boil; boil and stir for 2 minutes. Cool completely.
  • Prepare whipped topping according to package directions; fold in cooled juice mixture. Spread over gelatin. Sprinkle with cheese. Chill for 1 hour.

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  • Isolda
    May 18, 2009

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