Apricot Salad
Submitted by Malafemina
Retro Jello salad layering apricot gelatin with cream cheese, pineapple, and Cool Whip for a make-ahead side that sets in stages.
YIELD
10 servingsPREP
15 minCOOK
20 minREADY
15 minThis vintage layered salad starts by dissolving apricot Jello in boiling pineapple-water mixture, then chilling until set.
Cream cheese gets beaten with milk until smooth and folded into the set Jello, then chilled again until firm.
Finally, Cool Whip gets blended in and the whole thing sets one last time.
Make it the night before for potlucks or holiday gatherings where a sweet salad-dessert hybrid is expected.
Kitchen Tips
- Beat the cream cheese until completely smooth to avoid lumps
- Let each layer set fully before adding the next for distinct textures
- Use a large dish so there’s plenty of surface area for easy serving
Ingredients
Directions
Combine pineapple, water, sugar and bring to boil. Add jello and blend well. Put in large dish in refrigerator until set.
Cream cream cheese at room temperature and milk and beat into jello mixture. Let set again. Then blend cool whip into the mixture and let set again.
Make night before. Serves 10 - 12.
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