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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 24 |
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This salad has been in the family for 20 years. Ingredients:
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 1 (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) |
Directions:
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).
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