Ingredients for Apricot Jello Salad
- 1 (20 ounce) can apricots, drained (reserving 1 cup liquid)
- 1 (20 ounce) can crushed pineapple, drained (reserving 1 cup liquid)
- 1 (10 ounce) bag miniature marshmallows
- 1 (3 ounce) package apricot gelatin
- 1 large egg
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 4 tablespoons (1/2 stick) unsalted butter
- 2 cups whipped topping (Cool Whip)
- 1/2 cup shredded cheddar cheese (optional)
- 2 cups boiling water
- 1 (15 ounce) can mandarin oranges, drained
- 1 cup chopped walnuts
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How to Make Apricot Jello Salad
- **Prepare the Bottom Layer:**
- Drain one (20 ounce) can of apricots and one (20 ounce) can of pineapple, reserving 1 cup of liquid from each can (total 2 cups reserved liquid).
- In a large bowl, dissolve one (3 ounce) package of apricot jello in 2 cups of boiling water.
- Add one (10 ounce) bag of mini marshmallows and stir until completely melted.
- Stir in 1 cup of the reserved fruit liquid.
- Gently fold in one (15 ounce) can of mandarin oranges, drained, and one cup of chopped walnuts.
- Pour the mixture into a greased 9x13 inch baking pan.
- Refrigerate for at least 2 hours, or until completely set.
- **Prepare the Topping:**
- In a medium saucepan, combine 1 cup of the reserved fruit liquid, 1/4 cup of granulated sugar, and 2 tablespoons of all-purpose flour.
- Whisk in 1 large egg.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 5-7 minutes).
- Remove from heat and stir in 4 tablespoons (1/2 stick) of unsalted butter.
- Let the mixture cool completely.
- Once cooled, gently fold in 2 cups of whipped topping (cool whip).
- Spread the topping evenly over the set jello layer.
- Refrigerate for at least 30 minutes before serving.
- Sprinkle with 1/2 cup of shredded cheddar cheese (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
65g
Fat
10g
Carbs
7g
