We’ve been having a debate at our house about whether this is a salad or dessert. I call it a Jello salad. My daughter agrees with me. She says if it’s a salad then she can eat dessert later with a clear conscience! I like her line of reasoning.
What do you think – salad or dessert?
Either way, it’s fantastic and perfect for Easter. The apricots and pineapple add fruitiness to the jello. And it gets topped with a creamy topping made from the fruit juice. You won’t want to skip the topping. It’s a cooked custard with Cool Whip folded in. The topping makes this dish special.
I will say that the original recipe (given to me by my mom years ago) called for shredded cheddar cheese on top of the creamy topping. I didn’t care for the cheese though, so I leave it out. The cheese might move it more firmly into the salad category though.
Here’s what you’ll need to make it:
- 2 - 15 oz cans apricot halves
- 20 oz can crushed pineapple
- 2 - 3 oz packages orange jello
- 2 cups boiling water
- 3/4 cup mini marshmallows
- 1/2 cup sugar
- 3 Tbs. flour
- 1 egg slightly beaten
- 2 Tbs. butter
- 8 oz Cool Whip
- Drain apricots and pineapple, reserving the juice. Set juice in freezer to chill while you do the next steps.
- Chop apricots in bite size pieces.
- Dissolve jello in boiling water in a large bowl.
- Add 1 cup of the cold fruit juice, reserve remaining juice.
- Chill until slightly jelled (about 30 minutes).
- Add fruit and marshmallows to slightly jelled jello.
- Pour into 9x13 pan.
- Chill until firm.
- In a small sauce pan, combine sugar, flour, egg and 1 cup of saved juice.
- Cook over low heat till thick.
- Remove from heat and add butter.
- Cool in fridge.
- Fold in Cool Whip.
- Spread topping on top of jello.
We’ve been celebrating Spring all week and tomorrow, you can add your Spring projects and recipes. I’ll have a post up for you to link to tomorrow at 7am Eastern. This is like our Valentines party, which had over 600 links!
Earlier this week Mom Advice shared a Peep Martini.