APRICOT GELATIN SALAD
I serve this smooth, fluffy salad all year for special meals, but it's so pleasant around Eastertime with its pretty color and fruity flavor. The apricot pieces are an unexpected treat. - Ellen Benninger, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. pour into a 13x9-in. dish. Sprinkle with walnuts if desired. Chill until firm.
Nutrition Facts : Calories 167 calories, Fat 10g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 44mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
~ APRICOT DREAM ~
A delightful sweet & tart treat.This can be served as a dessert or salad. My mom always served with turkey or pork, but I think it works well with anything. Enjoy
Provided by Cassie *
Categories Other Desserts
Time 10m
Number Of Ingredients 5
Steps:
- 1. In a medium saucepan, add pineapple, apricots and juices, jello. Mix well, bring to a boil for 2 minutes. Remove from heat.
- 2. Stir in pieces of cream cheese, not all will dissolve, some small pieces will remain, this is normal.
- 3. Pour into a bowl and refrigerate until almost set, stir in cool whip and spread into an 11 x 7 dish. Refrigerate until ccompletely set. Serve with more whipped cream if desired.
- 4. This can be served as a salad or dessert. My mom always served with turkey or pork.
APRICOT FLUFF
When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. -Melissa Meinke, Fawn Grove, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 225 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT SALAD
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
Provided by Taste of Home
Categories Desserts Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- 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 : Calories 235 calories, Fat 11g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 121mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.
APRICOT JELLO SALAD
Make and share this Apricot Jello Salad recipe from Food.com.
Provided by Shari Jones
Categories Gelatin
Time 4h20m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Bottom:.
- Drain appricots and pineapple, reserve liquid.
- Dissolve jello in 2 cups hot water.
- Add marshmellows and stir until melted.
- Add 1 cup of reserved liquid.
- Combine remaining ingredients and put in a 9X13inch pan.
- Refrigerate until set.
- Topping:.
- Put 1 cup reserved liquid in a sauce pan, heat.
- Mix the sugar and flour, add to liquid.
- Add 1 beaten egg.
- Cook to boiling until thickened.
- Remove from heat and add the butter (margarine).
- Cool then add 2 cups cool whip (dream whip).
- Cover the bottom with the topping & refrigerate. Sprinkle with cheese (Optional).
APRICOT DREAM JELLO SALAD
This is a family favorite, especially at holiday time. No big family get-together is complete without this dish. It looks lovely from a mold. Fast and simple, the hardest part of this is finding the apricot Jello. You can cut calories in this dish by using sugar free, low fat ingredients. They work just as well.
Provided by Debbie Stephens
Categories Gelatin Salads
Time 20m
Number Of Ingredients 5
Steps:
- 1. Combine dry Jello and pineapple in medium sized sauce pan. Heat to simmer and stir until jello is well dissolved. Set off heat and allow to cool slightly.
- 2. Stir buttermilk into jello mixture.
- 3. Mix whipped topping into jello mixture.
- 4. Stir in pecans.
- 5. Pour into 9x9 pan or into jello mold. Chill for 24 hours before serving.
APRICOT SALAD
Make and share this Apricot Salad recipe from Food.com.
Provided by jeswes54
Categories Gelatin
Time 20m
Yield 1 9 x 11 pan
Number Of Ingredients 10
Steps:
- Boil 2 cups water, and add jello till dissolved. Add 1 cup cold apricot juice. Chop the canned apricots fine and add with the remaining juice from the canned fruit to the jello. Add the crushed pineapple. Pour into 9 x 11 cake pan or your favorite jello mold. Chill till set.
- Prepare topping to spread on jello when set. Mix together in a saucepan:1 cup apricot juice, 1/2 cup sugar, 1 egg beaten slightly, and 2 tablespoons cornstarch. Cook over med. - low heat till thickened. Add prepared pkg. of Dream Whip. Spread over chilled jello.
Nutrition Facts : Calories 2955.1, Fat 96, SaturatedFat 84.9, Cholesterol 211.5, Sodium 1177.1, Carbohydrate 511.6, Fiber 11.9, Sugar 476, Protein 35.7
APRICOT GELATIN MOLD
My mother always made this apricot Jell-O salad for celebrations. When my husband and I were dating, he fell in love with this dish and, as soon as we were married, asked me to get the recipe. You can substitute peach or orange gelatin for a fresh summer treat. -Suzanne Holcomb, St. Johnsville, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes. , In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate until slightly thickened, 30-40 minutes., Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.
Nutrition Facts : Calories 144 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 128mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
APRICOT SALAD
This is a great salad for the holidays due to the very festive orange color.
Provided by Cindy Carnes
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Yield 18
Number Of Ingredients 9
Steps:
- In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.
- In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.
- Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.
Nutrition Facts : Calories 256 calories, Carbohydrate 37.8 g, Cholesterol 21.1 mg, Fat 10.9 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 102.6 mg, Sugar 35 g
APRICOT JELLO SALAD RECIPE - (5/5)
Provided by á-2122
Number Of Ingredients 7
Steps:
- Mix Jello, boiling water and sugar together. Let partially set. Blend cream cheese with juice of pineapple. Add cream cheese mixture and Cool Whip to thickened Jello. Fold in pineapple and nuts. Pour into 9 X 13 inch pan. Let set.
APRICOT DELIGHT ~ (OR PEACH)
I love this salad, and I've made it with both peach and apricot jello, and love them both. Quite refreshing! It's a great salad for a pot luck. Enjoy!
Provided by Cassie *
Categories Other Desserts
Time 15m
Number Of Ingredients 7
Steps:
- 1. In a medium sauce pan, bring the pineapple and juice to a boil - stir in jello until dissolved and simmer for 5 minutes. Set aside to cool.
- 2. In large bowl, beat the cream cheese and sugar together until well blended. Add the pineapple mixture and baby food, then mix until well blended.
- 3. Fold in cool whip & nuts.
- 4. Spread into a 9 x 13 baking dish and refrigerate until set.
- 5. Serve salad as is or with whipped cream. I sometimes sprinkle nuts on top, before refrigerating. Enjoy! I find this salad refreshing.
APRICOT-PINEAPPLE DREAM
My aunt gave me this recipe ten years ago, when we were celebrating Christmas at her house. I have made it every year since then, and now my family considers it one of our traditions. The secret ingredient is baby food. This looks so pretty on the table. The color is fabulous. It's also great for Thanksgiving.
Provided by Sue Howell
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 6h15m
Yield 10
Number Of Ingredients 7
Steps:
- Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
- In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 40.7 g, Cholesterol 24.6 mg, Fat 19.5 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 8.9 g, Sodium 132.6 mg, Sugar 36.7 g
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