Apricot Gelatin Salad Recipe

Ingredients for Apricot Gelatin Salad

• Orange Jell O
• Boiling Water
• Crushed Pineapple
• 8 ounces cream cheese, softened
• Apricot Halves
• 1/2 cup chopped walnuts
• Frozen Whipped Topping

How to Make Apricot Gelatin Salad

1. In a medium bowl, dissolve the apricot gelatin in 1 cup of boiling water. Stir until completely dissolved.
2. Drain one (20 ounce) can of crushed pineapple, reserving 1/2 cup of the juice.
3. Add the drained pineapple to the dissolved gelatin.
4. In a separate mixing bowl, beat the softened cream cheese and reserved pineapple juice together until smooth and creamy.
5. Gently stir the gelatin mixture into the cream cheese mixture until well combined.
6. Refrigerate until the mixture begins to thicken and set slightly (about 30-45 minutes), stirring occasionally to prevent the gelatin from setting completely.
7. Gently stir in the chopped apricots and walnuts.
8. Carefully fold in the thawed whipped topping until just combined. Do not overmix.
9. Pour the mixture into a greased 9x13 inch baking dish.
10. Refrigerate for at least 4 hours, or until the salad is completely firm.