• Barth Bakery

Apricot Jell-O Mold Salad

Updated: Apr 28

This sweet and fluffy Apricot Jello Mold Salad has a beautiful color and fruity flavor for a refreshing summer treat or Eastertime dessert. This cool, creamy, and luscious salad has crushed pineapple for an unexpected tropical flavor and added texture.


Fluffy Apricot Jello Mold Salad

Ingredients

Apricot Jello Mold Salad

  • 1 (20 oz) can crushed pineapple

  • ½ cup granulated sugar

  • 2 (3 oz) pkgs apricot gelatin dessert

  • 2 cups water, boiling

  • 8 oz full-fat cream cheese, softened

  • 8 oz frozen whipped topping, thawed


Directions

Apricot Jell-O Mold Salad

  1. Place the pineapple and sugar in a small saucepan and bring to a boil over medium-high heat. Set aside and allow to cool.

  2. Dissolve the apricot gelatin in the boiling water. Let cool slightly, and then add the cream cheese, using a whisk to mix until smooth. Add in the pineapple mixture, and mix well.

  3. Refrigerate the mixture until just barely set. Then use a rubber spatula to gently fold in the whipped topping. Transfer the mixture to a jello mold coated with nonstick cooking spray. (Alternatively, you can pour the mixture into a 9x13-inch pan.) Refrigerate until firm, at least 4 hours or overnight.

  4. To unmold, dip the mold into hot water for about 20 seconds. You can also wet a clean towel with hot water and place the towel on the exterior of the jello mold for about 20 seconds. Loosen around the edges with a knife, and then turn out onto a serving plate.


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