Jello Salad

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“This was a family favorite around the holidays! Christmas and Thanksgiving. Sounds strange, but tastes awesome!”
48hrs 10mins
1 9x13 Dish

Ingredients Nutrition


  1. JELLO BASE: Di solve Knox gelatin in 1/2 cup warm water and set aside.
  2. Dissolve orange jello in 2 cups boiling water.
  3. Combine gelatin and jello, add 3/4 cup miniature marshmallows-stir until melted and set aside.
  4. Drain juice off apricots and pineapple (save for later in recipe) and mash apricots.
  5. Combined juice (except for 1 cup) and fruit fold into jello mixture.
  6. Pour into 9x13 baking dish and refrigerate overnight.
  7. NEXT MORNING: Beat egg, add 1/4 cup sugar, 1 cup of saved juice, and flour.
  8. Cook egg mixture in double boiler until thicker than pudding-cool until room temperature.
  9. In large bowl whip the pint of cream and add 1/4 cup sugar.
  10. Add to cooled egg mixture and spread over the top of jello mixture.
  11. Decorate with grated cheese.

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