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Apricot Pineapple Gelatin Salad

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Ingredients
  Lemon jello/Orange 2 Tablespoon (2 Packages)
  Miniature marshmallows 1 Cup (16 tbs)
  Canned apricots 29 Ounce (1 No. 2 1/2 Can)
  Canned crushed pineapple 20 Ounce (1 No.2 Can)
  Boiling water 2 Cup (32 tbs)
  Pineapple juice 1 Cup (16 tbs)
  Egg 1
  Sugar 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon
  Butter/Margarine 2 Tablespoon
  Dream whip 5 Ounce (1 Package)
Directions

Salad:
1.Dissolve jello and marshmallows in 2 cups boiling water.
2.Drain juice from apricots, adding enough water to make 2 cups.Add to above mixture and chill until shaky.
3.Drain pineapple - reserve juice for topping.
4.Dice apricots and add apricots and drained pineapple to jello.
5.Chill until firm in a 9" x 13" dish.
6.Spread with topping; garnish with chopped nuts or grated cheese.
Topping:
1.Combine sugar, flour and beaten egg in saucepan.Add pineapple juice.
2.Cook over low heat until mixture thickens, stirring constantly.
3.Add butter; stir until it melts.
4.Fold in beaten Dream Whip.
5.Cool topping before spreading on jello.

Recipe Summary

Method: 
Chilling

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