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Prep Time: 2880 Minutes Cook Time: 10 Minutes |
Ready In: 2890 Minutes Servings: 8 |
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This was a family favorite around the holidays! Christmas and Thanksgiving. Sounds strange, but tastes awesome! Ingredients:
1 (1/4 ounce) package knox gelatin |
1 (6 ounce) package orange jell-o |
3/4 cup miniature marshmallow |
1 (20 ounce) can peeled apricots (drain and save juice) |
1 (20 ounce) can crushed pineapple (drain and save juice) |
1 egg |
1/4 cup sugar |
3 tablespoons flour |
1 cup juice, that was saved from apricots and pineapple |
1 pint whipping cream |
1/4 cup sugar |
grated cheddar cheese, for decoration |
Directions:
1. JELLO BASE: Di solve Knox gelatin in 1/2 cup warm water and set aside.
2. Dissolve orange jello in 2 cups boiling water.
3. Combine gelatin and jello, add 3/4 cup miniature marshmallows-stir until melted and set aside.
4. Drain juice off apricots and pineapple (save for later in recipe) and mash apricots.
5. Combined juice (except for 1 cup) and fruit fold into jello mixture.
6. Pour into 9x13 baking dish and refrigerate overnight.
7. NEXT MORNING: Beat egg, add 1/4 cup sugar, 1 cup of saved juice, and flour.
8. Cook egg mixture in double boiler until thicker than pudding-cool until room temperature.
9. In large bowl whip the pint of cream and add 1/4 cup sugar.
10. Add to cooled egg mixture and spread over the top of jello mixture.
11. Decorate with grated cheese.
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