Apricot Salad

• 1 (29 oz.) can apricots
• 1 (29 oz.) can crushed pineapple
• 2 pkg. orange Jell-O
• 2 c. hot water
• 1 c. fruit juice
• 3/4 c. miniature marshmallows
• 1/2 c. sugar
• 3 Tbsp. flour
• 1 egg, slightly beaten
• 1 c. fruit juice
• 2 Tbsp. butter
• 3/4 c. grated Cheddar cheese
• 1 c. whipping cream

1. Drain and chill fruits; reserve juice.
2. Chop apricots. Dissolve Jell-O in boiling water.
3. Add 1 cup juice from fruits. Chill until slightly congealed.
4. Fold in fruit and marshmallows. Pour into 11 x 7 x 2-inch baking dish.
5. Chill until set.
6. Spread with frosting as follows:
7. Combine sugar and flour.
8. Blend in beaten egg.
9. Gradually stir in juices.
10. Cook over low heat until thickened, stirring constantly.
11. Remove from heat; stir in butter. Cool.
12. Fold in whipped cream and spread over Jell-O.
13. Sprinkle with grated cheese.
14. Makes 12 servings.

apricots, pineapple, orange jello, water, fruit juice, marshmallows, sugar, flour, egg, fruit juice, butter, cheddar cheese, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426144 (may not work)