Creamy Apricot Jello Salad
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic molded Jello salad featuring pureed apricots and crunchy pecans blended into a creamy lemon Jello and cream cheese base. This retro dessert offers a delightful balance of tangy fruit and rich, velvety texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | 4 hours | 6-8 Servings |
🔪 Key Equipment
- Blender
- Medium mixing bowl
- Wire whisk
- Jello mold or serving dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package (3 oz) | Lemon Jello | dry |
| 1 small package (3 oz) | Cream Cheese | softened |
| 1 Cup | Boiling Water | None |
| 1 can (15-16 oz) | Apricots | drained, juice reserved |
| 1/2 Cup | Apricot Juice | reserved from can |
| 1/2 Cup | Chopped Pecans | None |
Instructions
Step 1: Prepare the Base
- Drain the 1 can apricots, reserving 1/2 cup apricot juice. Place the drained apricots in a blender and pulverize until smooth.
- In a medium bowl, use a fork to mash and blend the 1 package lemon jello powder with the 1 small package cream cheese until it forms a crumbly mixture.
Step 2: Combine and Set
- Carefully pour the 1 cup boiling water over the lemon jello and cream cheese mixture. Whisk well until completely dissolved and smooth.
- Stir in the pulverized apricots and the 1/2 cup apricot juice.
- Fold in the 1/2 cup chopped pecans.
- Pour the mixture into a mold or serving dish and refrigerate for at least 4 hours, or until completely firm and set.
💡 Make-Ahead & Storage: This salad must be made at least 4 hours in advance to set properly; keep refrigerated until ready to serve.
Original Recipe Scan
