![]() |
Refreshing Summer Fruit Salad. |
Ingredients for Apricot Jello Salad:
2, 3 oz. or 1, 6 oz. package apricot or peach jello
2 C. boiling water
2 C. ice cubes
1 can crushed pineapple, drained and syrup reserved for topping
1 can mandarin oranges drained
1-2 bananas sliced
Ingredients for the Topping:
3/4 C. sugar (I reduce this to about half.)
Reserved pineapple juice, add enough water if needed to make at least 1/2 cup
1 egg
2 T. butter melted and cooled
1 T. cornstarch
8 ounces soft Philadelphia Cream Cheese
1 thawed carton Frozen Whipped Topping
Mix the jello and boiling water. Add the ice cubes and stir until dissolved and pour into a large flat dish, 9" x13" or 12-13" square. Refrigerate until soft set, about 15-20 minutes. Add the fruit and stir well, return to the refrigerator until firmly set.
Whisk together in a saucepan the egg and sugar, add pineapple juice, the cooled butter and cornstarch whisk all together and bring to a boil over medium high heat whisking as you go. Bring to a full boil while continuing to stir. Remove from the heat and add the cream cheese stirring until creamy.
Spread over the cold jello and return to the refrigerator. When cold top with whipped topping. Garnish with chopped nuts if desired.
Jello salads enjoyed their hey-day in the 50's and 60's. |
This looks soooooooooooooo good and great for any occasion! Wow!
ReplyDeleteI remember my mum making us something like this when we were young, although she would put everything in the glass to set and place the glasses in the fridge. I guess she was saving on the washing up. Regards Wendy
ReplyDeleteDahhhhhh......love this and love the cookbook. DubCo lifelong resident here. ;)
ReplyDelete