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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A sweet, creamy topping frosts tis extra-fruity gelatin that is chock-full of canned apricots and crushed pineapple. It's a colorful salad to serve at potluck dinners, reports Bertha Johnson of Indianapolis, Indiana. Everyone loves the combination of flavors. Ingredients:
2 packages (3 ounces each) orange gelatin |
2 cups boiling water |
3/4 cup miniature marshmallows |
2 cans (15-1/4 ounces each) apricot halves |
1 can (20 ounces) crushed pineapple, drained |
1/2 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1 egg, lightly beaten |
1 teaspoon vanilla extract |
2 envelopes whipped topping mix (dream whip) |
1/4 cup finely shredded cheddar cheese |
Directions:
1. In a large bowl, dissolve gelatin in boiling water. Add marshmallows; stir until melted. Drain apricots, reserving 1 cup juice; set juice aside. Chop apricots; add to gelatin with pineapple. Pour into an 11-in. x 7-in. dish. Chill until firm.
2. Meanwhile, in a small saucepan, combine the sugar and flour. Whisk in the egg, vanilla and reserved apricot juice until smooth. Bring to a boil; boil and stir for 2 minutes. Cool completely.
3. Prepare whipped topping according to package directions; fold in cooled juice mixture. Spread over gelatin. Sprinkle with cheese. Chill for 1 hour. Yield: 12 servings.
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