Apricot Jello Salad with Whipped Topping

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 3,426.0
  • Total Fat: 131.0 g
  • Cholesterol: 496.0 mg
  • Sodium: 1,459.0 mg
  • Total Carbs: 547.2 g
  • Dietary Fiber: 16.3 g
  • Protein: 31.9 g

View full nutritional breakdown of Apricot Jello Salad with Whipped Topping calories by ingredient


Introduction

This is a special occasion food from my childhood. It is simply scrumptious! I calculated the recipe with full-fat Cool Whip and Cream cheese because that's how we did it in my childhood. I think it would probably be quite good, as well, if you substituted low fat Cool Whip, reduced-fat or Neufchatel cream cheese, sugar-free jello if they make apricot (or could use Peach jello) . I think you probably need "real" sugar in the topping to have it thick enough to set up right. This is a special occasion food from my childhood. It is simply scrumptious! I calculated the recipe with full-fat Cool Whip and Cream cheese because that's how we did it in my childhood. I think it would probably be quite good, as well, if you substituted low fat Cool Whip, reduced-fat or Neufchatel cream cheese, sugar-free jello if they make apricot (or could use Peach jello) . I think you probably need "real" sugar in the topping to have it thick enough to set up right.
Number of Servings: 1

Ingredients

    For "Jello" layer:

    2 pkgs of Apricot Jello, small (or one large pkg.)
    2 cups boiling water
    2 cups Apricot nectar
    One can apricots
    One #2 can crushed pineapple
    Two or three bananas, diced

    For "Topping" Layer:

    ½ cup pineapple juice
    ½ cup sugar
    One beaten egg
    Two tablespoons flour
    Two tablespoons butter


Tips

Make in nine by thirteen pan.


Directions

For Jello layer: Use apricot nectar in place of cold water to make jello (per package directions, substituting apricot nectar for the cold water step). When jello starts to jell, add pineapple, apricots, and bananas. Chill til set.

For Whipped Topping layer: Cook til thickened. Remove from heat. While hot, add an 8 ounce package of cream cheese. Let melt in hot mixture, then stir in when melted. Chill mixture in refrigerator enough to at least cool to room temp. Stir in two packages of Cool Whip.

Serving Size: Makes 24 servings using 9 by 13 inch pan

Number of Servings: 1

Recipe submitted by SparkPeople user SUEELLENPETERS.

TAGS:  Side Items |