How to Make an Apricot and Pineapple Salad

Apricot and pineapple salad is a jelled fruit salad. It adds a nice, cool flavor to a small family dinner or to a large party. The apricot and pineapple salad yields 8 to 10 servings. When the fruit is in season, try using fresh fruit in this recipe. Read on for the rest.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 8-oz. package cream cheese
• 1 8-oz. can crushed pineapple
• 1 3-oz. package orange Jell-o
• 3/4 cups sugar
• Sauce pan
• 1 cup water
• 2 small jars apricot baby food
• 1 9-oz. tub whipped topping
• 1/2 small can sliced pineapple
• 1 small jar of cherries

1. Melt the cream cheese just enough; so it is squishy.

2. Boil the water over high heat. Let the water boil rapidly for 1 to 2 minutes before adding the ingredients.

3. Combine the pineapple, Jell-o and sugar in a sauce pan.

4. Dissolve the mix over low heat until the Jell-o is dissolved.

5. Beat the cream cheese with a fork, not a mixer.

6. Add the apricot baby food and mix well.

7. Fold in the whipped topping until it is well combined.

8. Place in the apricot and pineapple salad in the refrigerator. Allow it to set.

9. Place sliced pineapple and cherries on the top of the salad in designs. If the salad is for children, make smiley faces or flowers out of the pineapples and cherries.

Tips & Warnings

• This recipe needs to remain refrigerated until it is served or it loses its consistency. The apricot and pineapple salad can be refrigerated for 6 to 7 days before serving.
• Serve this sweet salad for a snack instead of candy.

Resources

• Find information and tips at the Jell-o website

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