• Barth Bakery

Apricot Jello Mold Salad

Updated: Mar 29

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.


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


Apricot Jello 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.