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Apricot Salad

Apricot Salad I


  • 2 packages. orange Jello - dissolved
  • 1 large can pineapple tidbits
  • 1 large can apricots (cut up)
  • 12 large marshmallows (cut up)


  • 1/2 cup sugar
  • 1 beaten egg
  • 2 Tbsp. butter


Reserve juice from fruit to use instead of water in Jello. Mix Jello as directed and add fruit and chill.

Topping: Cook until thick and cool. Stir in 1 cup Dream Whip and spread over set Jello. Spread shredded cheese on top and chill.

By Robin from Washington, IA

Apricot Salad II

  • 2 package orange gelatin
  • 1 package lemon gelatin
  • 1 1/2 cups mashed apricots
  • 1 large can pineapple, crushed
  • 2 cups mini marshmallows
Dressing for top:
Cook together:
  • 1 cup pineapple juice
  • 1/2 cup sugar
  • 2 beaten eggs
  • 2 Tbsp. flour
  • 2 Tbsp. butter

Cool and fold in:

  • 1 cup whipped cream
  • 2 Tbsp. Miracle Whip
Spread on top of salad after it is set. Makes 15 servings.

By Robin from Washington, IA

Apricot Salad III


  • 1 package apricot gelatin (3 oz.)
  • 3/4 cup white sugar
  • 1 cream cheese (8 oz.)
  • 1 large jar apricot baby food
  • 1 small can crushed pineapple
  • 1 Cool Whip (8 oz.)


In a small pan put gelatin, sugar and undrained pineapple. Stir well and bring to a boil. Cool this mixture. Beat softened cream cheese, add baby food and Cool Whip together. Fold into gelatin mixture. Refrigerate.

By Robin from Washington, IA


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