you're making mealtime meaningful.
I first learned of this recipe from one of our fans and it would be safe to say I had some questions. We’re no strangers to the jello salad around here, but baby food? That’s not an ingredient I’ve incorporated in my cooking before. Nonetheless, so many of you were raving about this vintage dessert I thought it must be worth a try. Off to the store I went!
The original recipe called for apricot jello which I wasn’t able to find so I decided to substitute in orange (peach would also be a tasty choice!). For the baby food, I found a lovely apricot fruit blend and figured that would do. Is it possible that apricot just isn’t as commonplace of a flavor these days?
Once you’ve collected your array of vintage-inspired ingredients, the process is pretty straight forward. You’ll combine your jello, sugar, and water as usual and bring to a boil until dissolved. From there, you’ll add the fruity ingredients and let the mixture cool off a bit. Next will come the creaminess: cream cheese and sweetened condensed milk. It might seem like there’s a lot going on here, but just trust us, it really does all come together.
Once it’s all combined, transfer the mixture to a 9×13 pan or your desired dish and let it set in the fridge. The final step is to top it all off with cool whip and pecans. Your vintage masterpiece is ready to serve! Do you tell your dinner guests about the baby food before or after they’ve tried it? That’s up to you!
Apricot Salad
you're making mealtime meaningful.
Ingredients
- 1 6oz package apricot or orange flavored Jello
- ⅔ cup sugar
- ⅔ cup water
- 2 4oz packages apricot mixed fruit baby food
- 1 20oz can crushed pineapple in juice
- 1 8oz package cream cheese, room temperature
- 1 14oz can sweetened condensed milk
- 1/3 cup pecans, roughly chopped
- 1 8oz tub Cool Whip, thawed
- Optional: additional pecans for topping
Preparation
- Combine jello, sugar, and water in a medium saucepan and bring to a boil. Stir until fully dissolved then remove from heat.
- Add baby food and pineapple (including juice) to the jello mixture. Stir to combine then set aside to cool for 10 minutes.
- While jello mixture cools, combine cream cheese and sweetened condensed milk in a medium bowl. Whisk until smooth, then stir the cream mixture to the cooled jello.
- Stir in ⅓ cup of pecans and transfer to a 9x13 inch dish. Refrigerate until fully set then top with a layer of cool whip and sprinkled pecans.
Recipe adapted from Allrecipes.com