Frosted Apricot Salad
|Peeled apricot||1 Can (10 oz), drained and mashed, reserve liquid (1 Can)|
|Crushed pineapple||1 Can (10 oz), drained (1 Can, Reserve Juice)|
|Orange jello||6 Ounce (2 Package)|
|Boiling water||2 Cup (32 tbs)|
|Marshmallows||10 , cut|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Apricot pineapple juice||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
Drain apricots and crushed pineapple, reserving juice.
Dissolve jello in boiling water.
Add 1 cup of mixed apricot and pineapple juice.
Add apricots, pineapple and marshmallows.
Pour into 8x12-inch pyrex dish.
Chill until firm.
Combine sugar, flour, egg, butter and 1 cup of apricot and pineapple juice in saucepan.
Cook until thickened.
Add whipped cream.
Frost jello mixture with topping.
Refrigerate until serving time.