This classic retro dessert salad combines the bright sweetness of orange gelatin with tender canned apricots and crushed pineapple. The dish features a unique texture contrast, with a layer of mini marshmallows melting slightly into the setting gelatin, topped with a rich, homemade cream sauce made from the reserved pineapple juice and butter. Finished with a surprising sprinkle of sharp cheddar cheese, this salad balances sweet and savory notes in every bite. It is a perfect centerpiece for potlucks, family gatherings, or holiday dinners. Easy to prepare ahead of time, it chills beautifully and serves as a delightful, nostalgic side dish or light dessert that brings a touch of old-fashioned charm to any table.
Kohl’S Apricot Salad
Description
This classic retro dessert salad combines the bright sweetness of orange gelatin with tender canned apricots and crushed pineapple. The dish features a unique texture contrast, with a layer of mini marshmallows melting slightly into the setting gelatin, topped with a rich, homemade cream sauce made from the reserved pineapple juice and butter. Finished with a surprising sprinkle of sharp cheddar cheese, this salad balances sweet and savory notes in every bite. It is a perfect centerpiece for potlucks, family gatherings, or holiday dinners. Easy to prepare ahead of time, it chills beautifully and serves as a delightful, nostalgic side dish or light dessert that brings a touch of old-fashioned charm to any table.Ingredients
Directions
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In a large bowl, dissolve the orange Jello mixes in the boiling water, stirring for 2 minutes until completely dissolved.
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Stir in the cold water, drained apricots, and crushed pineapple.
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Pour the mixture into a 9x13 inch baking dish or large serving bowl.
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Refrigerate for about 30 minutes, or until the mixture is thickened but not completely set.
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Spread a single layer of mini marshmallows evenly over the top of the thickened gelatin mixture.
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In a medium saucepan, combine the reserved pineapple juice, flour, butter, beaten egg, and sugar.
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Cook the sauce over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
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Remove the sauce from heat and let it cool slightly.
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Fold the instant vanilla pudding mix (or Cool Whip) into the cooled sauce until smooth.
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Spread the cream mixture evenly over the layer of marshmallows.
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Sprinkle the coarsely grated cheddar cheese evenly over the top.
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Refrigerate for at least 3 hours, or until firmly set, before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 68.0kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 16.1g6%
- Dietary Fiber 3.0g12%
- Sugars 13.0g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to reserve the juice from the pineapple can before draining; it is essential for the cream sauce.
If using Cool Whip instead of instant pudding, fold it in gently after the sauce has cooled completely to maintain its airy texture.
The sharpness of the cheddar cheese cuts through the sweetness of the gelatin and marshmallows. Do not skip this step, as it balances the flavor profile.
This salad must be chilled for several hours to set properly. It can be made a day in advance and stored in the refrigerator.
If the gelatin sets too quickly before you can add the marshmallows, gently warm the bottom of the bowl in hot water for a minute to soften the surface slightly.
