Apricot Salad

12 Reviews Add a Pic
Cindy Carnes
Recipe by  Cindy Carnes

“This is a great salad for the holidays due to the very festive orange color.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.
  2. In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.
  3. Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.

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Reviews (12)

Rate This Recipe


This seemed really wierd using baby food but trust me-the taste is out of this world. Thanks for sharing.



Sorry, it was really sweet, it has a nice aroma, and is very apricot-y but WAAAY too sweet for me!



We have loved this recipe since I first tried it! Thank you for making such a wonderful salad....YUM!

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Amount Per Serving (18 total)

  • Calories
  • 256 cal
  • 13%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 37.8 g
  • 12%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 103 mg
  • 4%

Based on a 2,000 calorie diet



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Fruit Salad


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Orange Salad