Salad Delight

• 1 large (6 oz.) pkg. orange jello
• 2 c. boiling water
• 1 can apricot nectar
• 1 small can crushed pineapple (save juice)
• about 2 c. miniature marshmallows
• 1 beaten egg
• 3 heaping Tbsp. flour
• 1/2 c. sugar
• 2 Tbsp. margarine
• 1/2 c. whipping cream
• grated yellow cheese

1. In a 9 x 13-inch pan, dissolve jello in boiling water.
2. Cool. Save out 1/2 cup apricot nectar.
3. Add rest of can of nectar and drained pineapple to jello.
4. Cover top with marshmallows and let set in refrigerator.
5. Cook saved 1/2 cup apricot nectar, pineapple juice with water added to equal 1/2 cup, flour, sugar, margarine and beaten egg until thick.
6. Cool.
7. Whip whipping cream and fold into cooked mixture.
8. Spread on jelled part.
9. Sprinkle on grated cheese.

orange jello, boiling water, apricot nectar, pineapple, marshmallows, egg, flour, sugar, margarine, whipping cream, yellow cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=827910 (may not work)