Apricot Jello Salad is a cool, refreshing treat that is made with canned apricots, crushed pineapple, bananas, marshmallows, and apricot or orange jello with whipped cream on top. You can technically eat jello with dinner since it's called a "salad", am I right?
Servings: 18 servings
- 2 boxes apricot jello (orange jello will work in a pinch) 3 ounces each
- 2 cups hot water
- 1 cup miniature marshmallows
- 2 cups cold water or apricot nectar
- 2 large bananas sliced
- 30 ounces apricot halves, juice reserved
- 20 ounces crushed pineapple, drained
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
In a large, microwave-safe bowl, heat 2 cups of water in the microwave until boiling, about 4-5 minutes. Stir in the apricot gelatin until dissolved, then add the marshmallows and stir until those are melted.
Drain the apricots, reserving the juice, and chop them into bite-size pieces. Drain the pineapple, discarding the juice (unless you plan to make the cooked pineapple topping mentioned in the notes section below). Slice the bananas.
Add the reserved apricot juice and enough cold water or apricot nectar to make 2 cups to the jello mixture. Add the chopped apricots, crushed pineapple, and sliced bananas. Transfer to a 9x13 pan and refrigerate for 4 hours until set.
Beat the heavy cream, powdered sugar, and vanilla extract using a mixer until stiff peaks form. Spread over the chilled jello before serving.
- Topping: I sometimes switch up my toppings and instead of just using sweetened whipped cream like I did here, I will make a cooked topping with the reserved pineapple juice, sugar, flour, and egg. It sounds a little weird, I know, but it's really delicious and would also be great on this jello salad. You can find that recipe on my lemon pineapple jello post. Another good option is a pudding topping that I use with my orange jello.
- Apricot jello substitutes: If you can't find apricot jello, orange jello will work almost just as well, but in that case I would recommend looking for a can of apricot nectar to use for the second 2 cups of liquid in order to boost the apricot flavor.
Calories: 168kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 54mg | Potassium: 258mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1497IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg