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Apricot Salad

Apricot Salad

Cindy Carnes

Cindy Carnes

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

JAZZY-GIRL
9

JAZZY-GIRL

5/26/2003

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

JILLIANSMOMMA
5

JILLIANSMOMMA

12/23/2004

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

MEOWFISH
5

MEOWFISH

8/29/2002

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

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