Retro Apricot Jello Salad with Cheddar Topping
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Salads A classic mid-century congealed salad featuring an orange gelatin base filled with apricots, pineapple, and marshmallows. It is finished with a creamy pineapple topping and a savory sprinkle of sharp cheddar cheese.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 10 mins | 4 hours | 12 servings |
🔪 Key Equipment
- 9x13 pan
- saucepan
- mixing bowls
- whisk
- electric mixer
Ingredients
Salad Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (17-oz) can | Apricots | drained, juice reserved |
| 1 large can | Crushed Pineapple | drained, juice reserved |
| 2 pkg. | Orange-Flavored Gelatin | standard size |
| 2 Cups | Hot Water | boiling |
| 1 Cup | Apricot Juice | reserved from can |
| 1 Cup | Miniature Marshmallows | none |
Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Sugar | granulated |
| 3 T | Flour | all-purpose |
| 1 | Egg | slightly beaten |
| 2 T | Butter | softened |
| 1 Cup | Pineapple Juice | reserved from can |
| 1 Cup | Whipping Cream | whipped to stiff peaks |
| 3/4 Cup | Grated Cheddar Cheese | sharp |
| As needed | Lettuce | for serving |
Instructions
Step 1: Prepare the Salad Base
- Drain the 1 (17-oz) can apricots and 1 large can crushed pineapple, reserving the juices separately.
- Chop the apricots and chill them along with the drained pineapple.
- In a large bowl, dissolve the 2 pkg. orange-flavored gelatin in 2 cups hot water.
- Stir in the 1 cup apricot juice and chill until the mixture is partially firm and syrupy.
- Fold in the chilled apricots, drained pineapple, and 1 cup miniature marshmallows.
- Pour the mixture into a 9x13 pan and chill until completely firm.
Step 2: Prepare the Topping and Assemble
- In a saucepan, combine the 1/2 cup sugar and 3 T flour.
- Blend in the 1 egg and 2 T butter.
- Stir in the 1 cup pineapple juice and cook over low heat, stirring constantly, until the mixture is thickened and smooth.
- Remove from heat and let the mixture cool thoroughly.
- Gently fold the 1 cup whipped whipping cream into the cooled pineapple mixture.
- Spread the topping evenly over the congealed gelatin base.
- Sprinkle the 3/4 cup grated cheddar cheese over the top and chill thoroughly until set.
- Cut into squares and serve on a bed of lettuce.
💡 Make-Ahead & Storage: This salad is best prepared at least 4 hours in advance to ensure the gelatin is fully set. Keep refrigerated until ready to serve.
Original Recipe Scan
