Apricot Jello Salad

• 1 (28 ounce) can canned apricots, cut-up
• 1 (20 ounce) can crushed pineapple
• 2 -3 cups miniature marshmallows
• 1 (6 ounce) package apricot gelatin or (6 ounce) package lemon gelatin
• 1 egg
• 1/2 cup sugar
• 2 tablespoons flour
• 2 tablespoons butter
• 2 cups Cool Whip
• 1/4 cup grated cheddar cheese (optional)

1. Bottom:
2. Drain appricots and pineapple, reserve liquid.
3. Dissolve jello in 2 cups hot water.
4. Add marshmellows and stir until melted.
5. Add 1 cup of reserved liquid.
6. Combine remaining ingredients and put in a 9X13inch pan.
7. Refrigerate until set.
8. Topping:
9. Put 1 cup reserved liquid in a sauce pan, heat.
10. Mix the sugar and flour, add to liquid.
11. Add 1 beaten egg.
12. Cook to boiling until thickened.
13. Remove from heat and add the butter (margarine).
14. Cool then add 2 cups cool whip (dream whip).
15. Cover the bottom with the topping & refrigerate. Sprinkle with cheese (Optional).

canned apricots, pineapple, marshmallows, apricot gelatin, egg, sugar, flour, butter, cheddar cheese

Taken from www.food.com/recipe/apricot-jello-salad-165741 (may not work)