Ingredients for Apricot Gelatin Salad
- 1 (3 ounce) package apricot gelatin
- 1 cup boiling water
- 1 (20 ounce) can crushed pineapple, drained, reserving 1/2 cup juice
- 1 (8 ounce) package cream cheese, softened
- 1 (15 ounce) can apricot halves, drained and chopped
- 1/2 cup chopped walnuts
- 1 (8 ounce) container frozen whipped topping, thawed
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How to Make Apricot Gelatin Salad
- In a medium bowl, dissolve the apricot gelatin in 1 cup of boiling water. Stir until completely dissolved.
- Drain one (20 ounce) can of crushed pineapple, reserving 1/2 cup of the juice.
- Add the drained pineapple to the dissolved gelatin.
- In a separate mixing bowl, beat the softened cream cheese and reserved pineapple juice together until smooth and creamy.
- Gently stir the gelatin mixture into the cream cheese mixture until well combined.
- Refrigerate until the mixture begins to thicken and set slightly (about 30-45 minutes), stirring occasionally to prevent the gelatin from setting completely.
- Gently stir in the chopped apricots and walnuts.
- Carefully fold in the thawed whipped topping until just combined. Do not overmix.
- Pour the mixture into a greased 9x13 inch baking dish.
- Refrigerate for at least 4 hours, or until the salad is completely firm.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
117g
Fat
40g
Carbs
10g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
North American
Low Protein
Gelatin
Desserts
Salads
Fruit
American
Southern United States
Easy
No Cook
Refrigerator
Dinner Party
Holiday Event
Kid Friendly
Dietary
Low Sodium
Low In Something
Tropical Fruit
Pineapple
Equipment
Technique
