Apricot Orange Salad with Sour Cream Cream Cheese Topping
Indulge in a burst of citrusy sweetness and creamy decadence with this Apricot Orange Salad with Sour Cream Cream Cheese Topping. This refreshing no-bake dessert combines tender apricot halves and juicy mandarin oranges beautifully set in a tangy orange-infused gelatin, creating a vibrant fruit layer that’s as enticing as it is flavorful. Topped with a luscious blend of tangy sour cream, velvety cream cheese, and a hint of vanilla, this salad elevates simplicity with sophisticated flavors. Perfectly balanced with optional chopped pecans for a delightful crunch, this chilled treat comes together with minimal effort and is ideal for summer gatherings, holiday feasts, or any occasion requiring a touch of elegance. Ready in just 20 minutes of prep, this recipe is a go-to for those who love easy, fruity desserts with a creamy twist!
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Recipe Information
Ingredients
- 15 ounces Canned apricot halves
- 11 ounces Canned mandarin orange segments
- 0.25 ounces Plain gelatin
- 0.25 cups Hot water
- 0.75 cups Orange juice
- 1 cups Sour cream
- 4 ounces Cream cheese
- 0.5 cups Powdered sugar
- 1 teaspoons Vanilla extract
- 0.25 cups Chopped pecans (optional)
Instructions
Drain the canned apricots and mandarin oranges, reserving 3/4 cup of combined fruit juice. Set the drained fruit aside in a bowl.
In a small bowl, dissolve the gelatin in the hot water and stir well until completely dissolved.
Add the reserved fruit juice and orange juice to the gelatin mixture. Stir to combine.
Arrange the apricot halves and mandarin orange segments evenly in a serving dish or small baking dish.
Pour the gelatin-fruit juice mixture evenly over the fruit. Cover the dish with plastic wrap and refrigerate for 2-3 hours, or until the gelatin is fully set.
For the topping, combine the sour cream, cream cheese, powdered sugar, and vanilla extract in a medium mixing bowl. Beat with a hand mixer until smooth and creamy.
Spread the creamy topping evenly over the set gelatin fruit layer. Optionally, sprinkle with chopped pecans for added texture and flavor.
Refrigerate the salad for another 30 minutes to firm up the topping before serving. Enjoy cold!
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 181.4 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1443 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
