Apricot Salad
Ingredients:
2 small boxes Apricot Jello
1 large can crushed pineapple drained (save juice)
3 medium sized bananas (sliced)
2 cups miniature marshmallows
3/4 cup sugar
2 tablespoons flour
1 egg
1 package cream cheese (8 oz.)
12 oz tub Cool Whip
1/3 cup chopped pecans
1/3 cup coconut
Dissolve 2 boxes of apricot Jello in 2 cups hot water. To dissolved Jello, add 1-3/4 cups cold water and chill until slightly thick. To chilled Jello add drained pineapple, sliced bananas and miniature marshmallows. Mix together well, pour into a rectangular pan (approx. 9x13). Cover and chill.
Topping:
Mix together 3/4 cups sugar, 2 tablespoons flour and stir in 1/2 cup of the reserved pineapple juice. Add 1 beaten egg and cook over medium heat until thick - stirring continuously. Remove from heat.
Add in the 8 oz. package of cream cheese and stir until melted. Add the 12 oz. tub of Cool Whip.
Spread the topping over the top of the chilled Jello mixture.
Sprinkle the top with chopped pecans and coconut.
Refrigerate until served.
|
|
