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.
Calories 193 Calories from Fat 82
% Daily Value*
Total Fat 9 g14.2%
Saturated Fat 5.8 g29.2%
Trans Fat 0 g
Cholesterol 50.6 mg16.9%
Sodium 26.3 mg1.1%
Total Carbohydrates 25 g8.4%
Dietary Fiber 1.1 g4.4%
Sugars 20.6 g
Protein 2 g3.3%
Vitamin A 12.5% Vitamin C 16.9%
Calcium 2.1% Iron 2.4%
*Based on a 2000 Calorie diet