Apricot Delight

Our apricot delight is a delicious combination of light, airy angel food cake, apricot jello, and whipped cream, with sweet bites of apricot scattered throughout.

Jump to Recipe

If you love the sweet and tangy taste of apricots, this apricot delight dessert is for you! The tasty treat features a heavenly combination of soft angel food cake, juicy bites of apricot, and apricot jello topped with fluffy whipped cream for a refreshing dessert that is sure to impress. 

Apricot Delight Ingredients

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

This delicious dessert is bursting with flavor, from the juicy apricot filling to the buttery crust.

With every bite, you’ll be transported to a summer day in the orchard, savoring the fresh-picked fruit.

You’ll need:

• 3-ounce package of apricot gelatin
• 1 cup of boiling water
• 2 (15-ounce) cans of apricot halves
• Angel food cake (full size, typically 14 to 16 ounces)
• 16 ounces of Cool Whip, divided in half and thawed

PRO TIP:

If you are baking the cake yourself for this recipe, make sure to let it cool to room temperature before cutting it, so that it doesn’t make the other ingredients too warm.

Substitutions And Additions

APRICOTS: Substitute 1 to 1½ cups chopped fresh apricots for the canned apricots in the recipe. If using fresh apricots, you can use cold water instead of the juice from the cans to make the gelatin mixture, though you may lose some of the apricot flavor. 

CAKE: You can often purchase premade angel food cakes in the grocery store. It is simple to make one from a boxed cake mix as well. You will just add water, whip it up, and bake it in a 9 or 10-inch tube pan. Angel food cake is mostly egg whites and sugar and is a very airy, light cake.

JELLO: If you can’t find apricot jello online or at the store, you can easily substitute orange jello in this easy recipe.

How To Make This Apricot Delight Recipe

Whether you bake the angel food cake or buy it, this recipe will come together in a flash. Let’s walk through the process.

STEP ONE: In a large mixing bowl, combine apricot gelatin and 1 cup of boiling water. Stir until the gelatin is fully dissolved. 

STEP TWO: Open the cans of apricots. Drain the juice from the apricots, measuring 1 cup of juice/syrup to reserve. Discard the remaining juices.

STEP THREE: Stir the cup of reserved juice into the gelatin mixture and set aside to cool to room temperature.

STEP FOUR: Meanwhile, slice the angel food cake into 1-inch cubes.

STEP FIVE: Chop the apricots into small pieces and stir them into the cooling gelatin mixture.

STEP SIX: When the gelatin mixture has cooled, whisk or stir in 8 ounces of thawed Cool Whip.

STEP SEVEN: Gently stir the angel food cake pieces into the mixture until evenly combined.

STEP EIGHT: Transfer the mixture to a 9×13 baking dish and smooth the top slightly. Top with the remaining Cool Whip.

STEP NINE: Cover with plastic wrap and refrigerate for a minimum of 4 hours or up to overnight.

STEP TEN: Slice into pieces and serve. Garnish with additional apricot halves, if desired.

How To Serve

This creamy dessert would be the perfect treat to enjoy when you are dreaming of summer. Add a scoop of vanilla ice cream on the side and a cold, refreshing glass of iced tea to drink for a delightful end to your meal.

A refreshing fruit salad, complete with juicy strawberries and succulent kiwis, would provide a burst of fruity flavor that balances beautifully with the rich satisfaction of apricots.

We think you will love two more dreamy desserts: our strawberry heaven on earth cake and apple delight.

MORE DELIGHT RECIPES

No Bake Desserts

Pineapple Delight

Cake Recipes

Blueberry Delight

Storage

Here’s how you can make this recipe ahead of time and store it in the fridge or freezer.

MAKE AHEAD: This apricot delight recipe is a fantastic option for making ahead. Prepare the recipe as instructed, but hold off on the final step of adding the whipped cream topping.

Once the apricot layer has cooled, cover the dish with plastic wrap or transfer it to an airtight container. You can store it this way in the fridge for up to 2 days. When you’re ready to serve, add the whipped cream topping and enjoy!

IN THE FRIDGE: Store your apricot delight, covered with plastic wrap, in the refrigerator for 4 to 5 days.

IN THE FREEZER: Gelatin does not thaw well, so we do not recommend freezing this dessert.

You will not be able to resist the creamy and soft texture of this apricot delight dessert. Unbelievably easy to make, it is a wonderful way to bring this summery fruit to the table year-round.

More Recipes You’ll Love

• Chocolate Dump Cake
• Hot Chocolate Lasagna
• Chocolate Brownie Cake
• Chocolate Poke Cake
• Strawberry Angel Food Cake
• Pumpkin Delight
• Chocolate Delight
• Pineapple Angel Food Cake
• Overnight Fruit Salad
• No Bake Orange Creamsicle Cheesecake
• Butterscotch Delight
• Strawberry Delight
• Pineapple Pretzel Salad
• Birthday Cake Delight
• Banana Delight
• Butterscotch Cool Whip Pie
• Orange Creamsicle Lush
• Peach Cool Whip Pie
• Berry Cheesecake Salad
• Jello Divinity
• Rainbow Jello Cake
• Fuji Apple Panera Salad
• Cool Whip Candy
• Jello Pie
• Vanilla Trifle
• Campfire Cinnamon Rolls
• Apple Salad
• Broccoli Apple Salad

Get Recipes on Pinterest

Follow Us

Apricot Delight

5 from 2 votes

Our apricot delight is a delicious combination of light, airy angel food cake, apricot jello, and whipped cream, with sweet bites of apricot scattered throughout.

Prep Time 20 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Servings 12

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 3 ounces apricot gelatin
• 1 cup boiling water
• 30 ounces apricot halves
• 14 to 16 ounces Angel food cake full size,
• 16 ounces Cool Whip, divided in half and thawed

Instructions

 

• In a large mixing bowl, combine apricot gelatin and 1 cup of boiling water. Stir until the gelatin is fully dissolved.
• Open the cans of apricots. Drain the juice from the apricots, measuring 1 cup of the juice/syrup to reserve. Discard the remaining juices.
• Stir the cup of reserved juice into the gelatin mixture and set aside to cool to room temperature.
• Meanwhile, slice the angel food cake into 1-inch cubes.
• Chop the apricots into small pieces and stir them into the cooling gelatin mixture.
• When the gelatin mixture has cooled, stir in 8 ounces of thawed Cool Whip.
• Gently stir the angel food cake pieces into the mixture until evenly combined.
• Transfer the mixture to a 9×13 baking dish and smooth the top slightly. Top with the remaining 8 ounces of Cool Whip.
• Cover with plastic wrap and refrigerate for a minimum of 4 hours or up to overnight.
• Slice into pieces and serve. Garnish with additional apricot halves, if desired.

Notes

• If you are baking the cake yourself for this recipe, make sure to let it cool to room temperature before cutting it, so that it doesn’t make the other ingredients too warm.
• It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and make it easier to cut into slices.
• A serrated knife works well to slice the angel food cake. Angel food cake tends to be very airy and sticky. 

Nutrition

Calories: 629kcal | Carbohydrates: 39g | Protein: 20g | Fat: 48g | Saturated Fat: 5g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 213mg | Potassium: 399mg | Fiber: 5g | Sugar: 18g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 2mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us