This 5 ingredient no-bake apricot delight is a light and refreshing dessert that is perfect for the summer! Each bite is full of tender angel food cake and citrus flavor from the apricots and jello mixture.
When it comes to fruity desserts, apricots may often be overlooked. Sometimes it’s hard to find them in the grocery store, so we chose to use the canned version. Plus, the extra juice soaks into the cake making it super yummy! We made an apple delight in the past that is more of a layered dessert, but this one turned out just as good! Try my apricot pie for something a little more traditional and this apricot-braided sweet bread for a fancier presentation.
Speaking of light and refreshing, you must see how to make a fresh peach pies! During the warmer months, we also enjoy coconut poke cake, pineapple angel food cake, and strawberry rhubarb mini pies. Don’t want to turn the oven on? There’s also the option of jello popsicles and decadent chocolate lasagna which are both crowd-pleasers!
- apricot gelatin – sometimes this is hard to find. If that’s the case use orange Jell-O instead.
- boiling water – dissolves the gelatin.
- apricot halves – do not drain the juice!
- Angel food cake – we used a full-size cake.
- Cool Whip – allow it to thaw before using.
For a complete list of ingredients and their measurements, please refer to the printable recipe card 📋 at the bottom of the post.
Additional apricots can be placed on each square after slicing.
Variations and Substitutions
- Homemade angel food cake – we used store-bought for ease, but you can also make one from scratch. You’ll need 14-16 ounces of fresh cake.
- Fresh apricots – Substitute 1-1 ½ cups chopped fresh apricots for the canned apricots. If using fresh apricots, you can use cold water in place of the juice from the cans to make the gelatin mixture, though you may lose some of the apricot flavors.
Step 1: Combine the apricot gelatin with the boiling water in a large bowl. Stir until it’s fully dissolved.
Step 2: Measure 1 cup of apricot juice from the canned apricots and pour it into the gelatin mixture. Discard the rest. Allow the mixture to cool to room temperature.
Step 3: Slice the angel food cake into 1-inch pieces.
Step 4: Chop the apricots and add them to the cooled Jell-O mixture.
Step 5: Whisk in 1 tub of Cool Whip once the gelatin mixture cools.
Pro Tip: Do not add the whipped topping while the gelatin is warm. It will melt and the finished dessert will be runny.
Step 6: Gently fold the cake pieces into the mixture so it’s coated evenly.
Step 7: Transfer to a baking dish and top with the remaining whipped topping using a spatula to spread.
SERVE: Chill in the fridge, covered, for 4 hours then slice and serve. Garnish with more apricots if desired.
Tips for Making Apricot Delight
- Do not slice or serve until the apricot delight has set up.
- If desired you can make an angel food cake from a box mix and it will taste the same.
Just one apricot tree can produce fruit for up to 25 years!
Keep the leftover dessert covered with plastic wrap in the refrigerator for up to 5 days. We do not recommend freezing, as gelatin does not thaw well.
Apricots are typically ripe in the summer months, from late May to early August, depending on the variety and growing region. The ripeness of apricot can be determined by its color, texture, and aroma.
A ripe apricot should have a vibrant orange-golden color, with a slightly soft texture that gives a little when gently pressed. It should also have a sweet, fragrant aroma. If the apricot is still firm and has a greenish-yellow color, it is not yet ripe. Overripe apricots may have a mushy texture and a sour smell.
If you try this Apricot Delight or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
- 3 oz. package apricot gelatin can substitute orange
- 1 cup boiling water
- 2 – 15 oz. cans apricot halves
- Angel food cake full size, typically 14-16 oz.
- 16 ounces Cool Whip divided and thawed
- 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 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 into the cooling gelatin mixture.
- When the gelatin mixture has cooled, whisk or stir in 8 oz. of thawed Cool Whip (1 tub).
- Gently stir the angel food cake pieces into the mixture until evenly combined.
- Transfer the mixture into a 9×13 baking dish and smooth the top slightly. Top with remaining tub 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.