Apricot Salad

• 2- 3 oz. packages orange flavored gelatin
• 2 cups boiling water
• 1/3 cup miniature marshmallows
• 1- 30 oz. can apricots
• 1- 8 1/4 oz. can crushed pineapple
• 2 tbsp. butter or margarine
• 2 tbsp. all purpose flour
• 1/2 cup sugar
• 1 egg, beaten
• 1 cup frozen whipped topping, thawed
• chopped pecans (optional)

Dissolve gelatin in boiling water. Add marshmallows; stir untildissolved. Drain apricots and pineapple, reserving juice. Set aside 1/2 cup apricotjuice and 1/2 cup pineapple juice for topping. Combine remaining juice, and add waterto measure 2 cups; stir into gelatin. Chill until consistency of unbeaten egg white.Chop apricots; fold apricots and pineapple into gelatin. Pour into a 13 x 9 x 2 inchdish. Chill until firm. Melt butter; add flour, stirring well. Add sugar, egg, andreserved apricot and pineapple juice. Cook over medium heat until thickened. Chill.Fold in whipped topping. Spread over gelatin mixture. Sprinkle with pecans, if desired.Yield: about 15 servings.

Want More?

RecipeCorner Home Page

LetsLink© - FreeAdvertisement Links - ComputerLiteracy Books

Feed The Children- WORLDVISION - Work at Home - See Your Credit Report