Apricot Pineapple Salad
|Orange flavored jelly powder||6 Ounce (1 Package)|
|Boiling water||2 Cup (32 tbs)|
|Apricots||14 Ounce (1 Can)|
|Crushed pineapple||14 Ounce (1 Can)|
|Quartered marshmallow||1 Cup (16 tbs)|
|Pecan halves||1 Cup (16 tbs)|
|Fruit dressing topping||1⁄2 Cup (8 tbs)|
|Grated medium cheddar cheese/Mild cheddar||1⁄4 Cup (4 tbs)|
Dissolve jelly powder completely in boiling water.
Drain juice from apricots and pineapple into a 2-cup measuring cup and add enough orange juice to make 2 cups.
Add 1 1/2 cups of mixed juices to the dissolved jelly powder.
(Reserve any remaining juice for the topping.) Chill jelly until syrupy, then add apricots (cut in pieces), pineapple, marshmallows and pecans.
Pour into an oiled mold and let set.
Unmold on crisp greens and cover with Fruit Dressing Topping.
Sprinkle with cheese and decorate with cherries.
Serves 6 to 8.
fruit dressing topping: In the top of a double boiler, mix 2 tablespoons flour, 1/2 cup sugar, 1 beaten egg, 1/2 cup orange juice and 1/2 cup reserved juice.
Cook over boiling water until thick.
Stir in 1 tablespoon butter.
Chill and fold in 1 cup whipped cream.