• Prep Time: 20 minutes
  • Cooking Time: 25 minutes
  • Serves: 15

Apricot Gelatin Salad

  • Recipe Submitted by on

 Ingredients List

  • APRICOT GELATIN SALAD:
  • 6 oz. pkg. Jello apricot gelatin
  • 2 cups hot water
  • 1 cup Kraft jet-puffed miniature marshmallows
  • 2 cups cold water
  • 2 large bananas sliced
  • 16 oz. can crushed Dole pineapple drained
  • PINEAPPLE CREAM CHEESE TOPPING:
  • 1/2 cup sugar
  • 4 tbsp. cornstarch
  • 2 tbsp. unsalted butter
  • 1/2 cup reserved Dole pineapple juice
  • 1 large egg beaten
  • 8 oz. pkg. Philadelphia cream cheese softened

 Directions

APRICOT GELATIN SALAD:
Heat apricot gelatin, hot water and marshmallows until marshmallows are melted.
Add 2 cups ice cold water.
Let this thicken. (I have found it never really thickens much).
Pour into a 9x13” glass baking dish.
Add bananas and drained crushed pineapple and stir well to combine.
Put in the freezer for about 30-60 minutes until mixture thickens and sets.
Spread cooled topping over top of gelatin and place in the refrigerator to set.

PINEAPPLE CREAM CHEESE TOPPING:
Put all ingredients except cream cheese in a saucepan and cook on medium heat until mixture begins to thicken.
Add cream cheese cut into chunks.
Stir with whisk until cream cheese dissolves.
Remove from heat and cool.
Spread cooled topping on gelatin once gelatin has set well.
Refrigerate several hours or overnight before serving.

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