Mississippi Riverboat Apricot Salad
A delightful fruit salad with apricots, pineapple, and a creamy cheese topping, perfect for light desserts or summer gatherings, offering sweet, tangy, and creamy flavors.
Ingredients
- 1 (No. 2 1/2) can apricots, chopped ⓘ
- 1 (No. 2 1/2) can crushed pineapple ⓘ
- 1 large Philadelphia cream cheese ⓘ
- 2 small packages orange jello ⓘ
- 3/4 cup miniature marshmallows ⓘ
- 2 cups hot water
- 1 cup fruit juice ⓘ
- 1/2 cup sugar ⓘ
- 2 tablespoons butter ⓘ
- 1 cup remaining juice
- 3/4 cup grated cheese ⓘ
- 2 tablespoons flour ⓘ
- 1 egg, slightly beaten ⓘ
- 1 cup whipped cream ⓘ
Instructions
- Cook sugar, flour, egg, and fruit juice over low heat until thickened.
- Add butter and stir until melted; cool the mixture.
- Gently fold in whipped cream into the cooled mixture.
- Spread the whipped cream mixture over the prepared jello layer.
- Sprinkle grated cheese on top of the salad before serving.
Tips & Substitutions
For a lighter version, consider using low-fat cream cheese and sugar substitutes. You can also replace crushed pineapple with diced peaches if desired. Ensure the jello is fully dissolved in hot water for a smooth texture. If you prefer a more intense flavor, add a splash of vanilla extract to the whipped cream mixture.
Serving Suggestions
Serve Mississippi Riverboat Apricot Salad chilled as a refreshing side dish or dessert. It pairs beautifully with savory dishes like grilled chicken or pork. For a delightful meal, consider serving it alongside Hot Pumpkin Nog for a seasonal touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The salad can be enjoyed cold, but if it thickens too much, gently stir in a little fruit juice to loosen it before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mississippi Riverboat Apricot Salad contains roughly 400 calories, with 7g protein, 52g carbohydrates, and 19g fat. It is an excellent source of iron (27% of the Daily Value) and vitamin A (27% of the Daily Value), and a good source of vitamin C and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruits instead of canned?
Yes, you can substitute fresh apricots and pineapple for canned versions. Just ensure they are ripe and sweet to achieve the best flavor in the salad.
What can I use instead of orange jello?
If you prefer, you can substitute orange jello with peach or pineapple jello for a different flavor profile while still complementing the fruits in the salad.
Is there a way to make this salad vegan?
To make this salad vegan, use a plant-based cream cheese and replace the egg with a flaxseed meal mixture or a commercial egg replacer. Ensure the jello is gelatin-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).