Best Apricot Cream Cheese Salad Recipes

APRICOT-ORANGE SALAD WITH SOUR CREAM/CREAM CHEESE TOPPING

Apricot-Orange Salad With Sour Cream/Cream Cheese Topping image

This yummy salad has fruit and vegetables both in it and is topped with a delicious sour cream/cream cheese mixture with cinnamon in it. Make ahead so it can set and pull it out at meal time.

Provided by Trisha W

Categories Gelatin

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 (6 ounce) box orange gelatin (I prefer Jello)
1 7/8 cups water
1/8 cup Grand Marnier
8 ounces dried apricots, chopped
1/4 cup dried cranberries (Craisins)
1 (16 ounce) can mandarin oranges, with juice
1/2 cup carrot, curls
2 oranges, juice of
1/2 cup cold water
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon dry coconut powder

Steps:

Bring the water and grand marnier to a boil and pour over the gelatin in a large bowl. Stir till gelatin dissolves.
Add the dried apricots and cranberries and let sit and cool for about 5-10 minutes.
Using a potato peeler, make thin strips using one or two carrots so that you have 1/2 cup of carrot curls.
Add the can of mandarin oranges with juice, the carrot strips, juice of two oranges and 1/2 C cold water.
Stir, let set in a bowl or mold of choice in the refrigerator.
Blend the topping ingredients well.
After jello has set, spread on top. Serve and enjoy!

Nutrition Facts : Calories 273.6, Fat 11.1, SaturatedFat 6.8, Cholesterol 29.6, Sodium 139.7, Carbohydrate 42.7, Fiber 2.7, Sugar 36.7, Protein 4.3

APRICOT CREAM CHEESE SALAD

Apricot Cream Cheese Salad image

Oh my, this is a delicious jelled salad. It's almost celestial, you can hear the angels sing. Growing up, this was one of the fruit salads served at our big Sunday meal after church.

Provided by Southern Lady

Categories Fruit

Time 3h15m

Yield 9-12 serving(s)

Number Of Ingredients 11

Ingredients

2 (3 ounce) boxes apricot gelatin
2 cups boiling water
1 1/2 cups cold water
1 (14 ounce) can crushed pineapple, drained & 1/2 cup juice RESERVED
2 -3 bananas
2 cups mini marshmallows
1/2 cup sugar
2 tablespoons butter
2 tablespoons flour
1 egg, well beaten
3 ounces cream cheese

Steps:

GELATIN BASE.
Mix jello and water and chill until syrupy (30 minutes est.).
Slice bananas 1/8" thick, half or quarter each slice to your preference in salads.
Combine bananas, drained pineapple and marshmallows into syrupy jello, mixing well.
Pour into 9x9 or 9x12 dish and chill until firm (several hours).
TOPPING.
In a sauce pan, mix together 1/2 Cup Pineapple Juice, 1/2 Cup Sugar, 2 T Butter, 2 T Flour, and 1 well beaten egg.
Cook on medium to medium-high heat until thick. Remove from burner.
Add 3 oz cream cheese from refrigerator stirring until dissolved in sauce pan.
Spread Topping evenly over congealed salad.
Chill some more for topping to set (1-2 hours).
Serve in squares.

Nutrition Facts : Calories 271, Fat 6.8, SaturatedFat 3.9, Cholesterol 40.7, Sodium 96.8, Carbohydrate 46.2, Fiber 1.1, Sugar 27.1, Protein 9

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