Apricot Salad Recipe

Name: Apricot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small or 1 large pkg. orange gelatin; 2 c. hot water; 1 large can apricots, drained and mashed; 1 large can crushed pineapple, drained; 10 large marshmallows, cut fine or 50 small marshmallows; 1/2 c. sugar; 1 beaten egg; 2 Tbsp. flour; 2 Tbsp. butter or margarine; 1 c. Cool Whip or whipped cream; grated cheese

Servings: persons

2 small or 1 large pkg. orange gelatin
2 c. hot water
1 large can apricots, drained and mashed
1 large can crushed pineapple, drained
10 large marshmallows, cut fine or 50 small marshmallows
1/2 c. sugar
1 beaten egg
2 Tbsp. flour
2 Tbsp. butter or margarine
1 c. Cool Whip or whipped cream
grated cheese

1
Drain apricots and pineapple, reserving juice.
2
Dissolve gelatin in hot water.
3
Cool.
4
Add fruit and marshmallows; let set. Combine apricot and pineapple juice with water added to make 2 cups total.
5
Add sugar, egg, flour and butter; mix well.
6
Cook until thick.
7
Cool, then spread over gelatin-fruit mixture. Spread whipped cream or topping on top.
8
Sprinkle with grated cheese.
9
Use 9 x 13-inch pan.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small or 1 large pkg. orange gelatin, 2 c. hot water, 1 large can apricots, drained and mashed, 1 large can crushed pineapple, drained, and more.

Yes, Apricot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Apricot Salad

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