Apricot Cheese Salad
|Canned apricot halves||30 Ounce (1 Can)|
|Canned crushed pineapple||8 3⁄4 Ounce (1 Can)|
|Orange flavored gelatin||3 Ounce (1 Package)|
|Cream style cottage cheese||12 Ounce (1 Carton)|
|All purpose flour||2 Tablespoon|
|Egg||1 , beaten|
|Frozen whipped dessert topping||1 Cup (16 tbs), thawed|
|Shredded sharp process american cheese||1⁄3 Cup (5.33 tbs)|
|Bananas||3 , peeled and bias cut|
|Grapes||1 Cup (16 tbs) (Clusters)|
Drain apricots and pineapple, reserving 1/2 cup combined syrups.
Dissolve gelatin in 1 cup boiling water; stir in I cup cold water.
Chill till partially set.
Fold in pineapple and cottage cheese.
Pour into six 1/2 cup molds; chill till gelatin mixture is firm.
In small saucepan, combine flour and sugar.
Stir in reserved syrup; blend in egg.
Cook and stir till thickened.
Remove from heat; stir in butter.
Place clear plastic wrap or waxed paper directly on dressing; cool.
Peel off covering.
Fold in thawed dessert topping and American cheese.
At serving time, unmold gelatin salads in center of lettuce-lined plates.
Arrange bananas and drained apricots around molds.
Garnish with grape clusters.
Pass cooked dressing.