This smooth & creamy pineapple apricot jello combines apricot jello, crushed pineapple, cream cheese, and cool whip! So cool, creamy, and refreshing. If you’re a fan of jello than you have to try this.
I’ve said before here on the blog that I am a fan of Jello. My kids still love when I make jello squares for them to snack on and I sneak in several too 🙂 Growing up my mom made this yummy peach jello dish that used peach jello, sliced peaches, and for the topping she combined cool whip and some of the canned peach juice. It was so good and something that I’ll make randomly just so I can taste it again.
I am so not a fan of the weird jello creations that use mayo, shredded carrots, raisins…… no thank you! I like to stick to the fruit flavors. The weirdest place I’ll go with Jello is to use cream cheese. Is cream cheese even weird? I say no 🙂 I love cream cheese.
And apparently I cannot cut jello. I know this piece is all crazy and not square, but seriously, it’s jello. Not sure how to make it look appetizing. You just have to try this pineapple apricot jello. Please. It’s so yummy!
You can use peach jello in place of the apricot if you can't find it in stores (I can't find the apricot jello in all grocery stores).
If your blender is not big enough, you can mix the jello/pineapple mixture from the blender in a large bowl with the cool whip, and using a whisk, stir to combine it all together. Or do two batches in the blender (that's what I do).
- 1 can (20 oz) crushed pineapple
- 2 packages (3 oz each) apricot jello
- 1 block (8 oz) cream cheese
- 1 carton (8 oz) cool whip, thawed
- Drain pineapple; reserving the juice in a 2-cup measuring cup. Add enough water to measure 2 cups of liquid ( I ended up getting about 1 cup pineapple juice + added 1 cup water = 2 cups liquid). Set the crushed pineapple aside.
- Pour the 2 cups pineapple juice + water into a saucepan and bring to a boil over high heat. Once boiling, remove from heat and add in the packets of apricot gelatin powder. Stir until completely dissolved. Let sit and cool for 10 minutes.
- In a blender, place your cream cheese ( easiest if you cut into chunks first), crushed pineapple, and pour the pineapple juice and gelatin mixture (once cooled for 10 minutes) on top. Blend together until completely combined and really smooth.
- Add the cool whip to the blender mixture and blend again until all combined. Pour into a 9x13 baking dish. Cover with saran wrap and place in the fridge for 4-5 hours so it can set.