|Evaporated milk||2⁄3 Cup (10.67 tbs)|
|Salad oil||2⁄3 Cup (10.67 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Prepared mustard||1 Teaspoon|
|Apricots||1 1⁄4 Can (12.5 oz), drained|
|Pineapple chunks||1 Can (10 oz), drained|
|Miniature marshmallows||3 Cup (48 tbs)|
|Grated american cheese||1⁄4 Pound|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Combine milk, oil, vinegar, sugar, mustard and salt in jar; shake until well mixed.
Alternate layers of apricots, pineapple and marshmallows in 8 or 9 inch pan.
Cover marshmallows with sauce; top with layers of cheese and pecans.
Cover; refrigerate for 24 hours.