Post Eagle Newspaper


Jul 17, 2024

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New Jersey

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Apricot Gelatin Salad

Apricot Gelatin Salad

Recipe by Gertrude Dudek Rounds

1 package (6 oz. or 2 3 oz. packages) of apricot or orange gelatin
2 c. boiling water
1 can (20 oz.) crushed pineapple
1 package (8 oz.) cream cheese, softened
1 can (15 oz.) apricot halves, drained and chopped
1/2 c. chopped walnuts or pecans (I prefer pecans, they are sweeter)
1 carton (8 oz.) frozen whipped topping (thawed)

Additional chopped walnuts or pecans optional.

In a bowl, dissolve gelatin in water.
Drain pineapple, reserving juice.
Add pineapple to gelatin and set aside.
In a mixing bowl, heat cream cheese and pineapple juice until smooth.
Stir in gelatin mixture.
Chill until partially set, stirring occasionally.
Stir in apricots and nuts.
Fold in whipped topping.
Pour into a 13”x9”x2” dish.
Sprinkle with nuts if desired.
Chill until firm.
Yields 12-16 servings. Enjoy!