Looking for a refreshing and delightful salad? Look no further! This Apricot Salad is perfect for any occasion and is sure to be a crowd-pleaser. Made with apricot jello, cream cheese, and pineapple, this salad serves about 12 people, making it perfect to share with friends and family at your next gathering.
Ingredients
- 1 large pkg. apricot jello (6 oz.)
- 2/3 c. sugar
- 1 (8 oz.) pkg. cream cheese
- 2 jars Junior baby food apricots
- 1 (No. 2) can crushed pineapple (20 oz.)
- 1 tall can evaporated milk, chilled and whipped
- 2/3 c. water
Salad Preparation
- Dissolve jello in boiling water; add sugar.
- Blend in the cream cheese with a fork.
- Add can of crushed pineapple and apricot baby food.
- Refrigerate.
- Chill can of milk.
- When jello starts to set, take milk out of the refrigerator and beat until stiff.
- Fold partially set jello into cream.
- Chopped nuts can be used for garnish.
- This is a large salad; could fill a 2-quart mold or 2 (1-quart) molds.
- Serves about 12.
Calorie: 200
Total cooking time:45 minutes
Difficulty level: Easy
The Apricot Salad Saga
Once upon a time, in a kitchen not so far away, I decided to try my hand at Apricot Salad. I mean, how hard could it be? It’s just a salad with some apricots, right? Wrong! It’s actually a deceptively tricky beast involving apricot jello, sugar, cream cheese, Junior baby food jars, pineapple, milk, and water.
The Unassuming Ingredients
So there I was, standing in my kitchen, staring down my ingredients. I had my **1 large pkg. apricot jello (6 oz.)**, my **2/3 c. sugar**, my **1 (8 oz.) pkg. cream cheese**, my **2 jars Junior baby food apricots**, my **1 (No. 2) can crushed pineapple (20 oz.)**, my **1 tall can evaporated milk**, and my **2/3 c. water**. They seemed innocent enough, but I knew the truth. They were ready to challenge me in the greatest culinary battle of my life.
The Battle Begins
With a deep breath, I jumped into the fray. First, I had to dissolve the apricot jello in boiling water; then add the sugar. The jello put up a good fight, but I was victorious. Next came the cream cheese. Now, anyone who has tried to blend cream cheese with a fork knows it’s a task fraught with danger. I couldn’t tell you how many times I’ve been betrayed by a rogue piece of cream cheese flying off my fork at high speed. But this time, I was ready. I wielded my fork with the precision of a master chef, and the cream cheese succumbed to my skill.
The Calm Before the Storm
With the jello and cream cheese defeated, I added the can of crushed pineapple and apricot baby food. Everything had to be refrigerated then. This was the calm before the storm, the moment when I could catch my breath before the next onslaught. I took this time to chill my can of milk and prepare myself for the final showdown.
The Final Showdown
When the jello started to set, I took the milk out of the refrigerator and beat it until it was stiff. This was no easy task. The milk fought back, but in the end, I emerged victorious. Finally, I folded the partially set jello into the cream.
The Garnish Gambit
The final step was the garnish. It may seem like a small thing, but a well-placed garnish can make or break a dish. Chopped nuts were my weapon of choice.
Victory is Sweet
In the end, I emerged victorious with a large salad that could fill a 2-quart mold or 2 (1-quart) molds. It was a hard-fought battle, but oh, the sweet taste of victory (and apricots!). This salad would serve about 12, assuming I decided to share my spoils of war (spoiler alert: I didn’t).
And so, dear reader, that’s the tale of my epic Apricot Salad saga. I hope it’s brought you a few laughs and perhaps inspired you to tackle your own culinary challenges. Just remember, no matter what the recipe, you’re a warrior in the kitchen!
