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