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:
Apricot Delight
Ingredients
- 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
Instructions
- 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.
Pennington Point shared Chalkboard Crosses.
Hoosier Homemade shows how to make Homemade Marshmallow Flowers.
Whipperberry shared an Egg Boat for Easter Brunch.
I call these salads, too! Makes me feel so healthy! 😉
Love this!
Boy, this one brings back memories. I haven’t made it for years, but remember how good it was. The topping from the recipe I have took whipped cream. You’re right, great for Easter dinner and definitely a salad. Must be able to eat dessert also. Thanks for sharing. Have a wonderful week.
I am always looking for a new jello recipe to add to my recipe. This sounds terrific!
I would sooooo love and enjoy this lovely salad/dessert! I’m with your daughter…I could eat it anytime too. Love that whipped topping. So springy huh? Thanks for sharing.
Oh YUM! We call it a Salad too, but who doesn’t love eating dessert before dessert? 😉
Thanks for joining us for the Spring Hop!
~Liz
I just made this for a group coming over for cards tomorrow. Of course, I had to do a quality control check and sampled it. Very good. It was quite sweet, I used the large boxes of jello, but wondered if I should have used small. I also used sugar-free jello and Splenda in the topping. Definitely a keeper!
Looks yummy! Is that two small 3oz orange jellos? I wasn’t sure which one to buy and I bought two big 6oz boxes, just in case. Now that I look again, it looks like I need 2 small or 1 big box?
I also couldn’t see apricot halves at Walmart, so I bought peach halves instead.
I’ll be making this for Easter brunch at church. Thanks for the recipe!
Yes, it’s 2 small or 1 big. I couldn’t find the apricots at Walmart either. I had to hit up a different grocery for them. Peach should work fine.
Yep, I found out it’s most definitely 2 small boxes. Mine is very orangy and very sweet, but still good since I used two big boxes. I should have known when you added only two cups of boiling water!
I grew up with this recipe that my aunt made for every family gathering. I finally asked her for the recipe and am going to make it for Easter Sunday this year. She always made it with the cheese!
Absolutely fabulous! Everyone loves it. I make it for many holiday dinners.
The is Bert’s Salad. His name was Berthold and for the salad the
name was shortened to Bert. That is why I think salad.