Apricot salad
Apricot salad
Ingredients/Components
- can apricots - 1 oz
- can crushed pineapple - 1 oz
- hot water - 2 c
- envelope plain gelatin - 1 item
- pkg - 1 oz
- juice from apricots and pineapple - 1 item
- miniature marshmallows - 1 c
- Soften plain gelatin with 2 tablespoons of juice from fruit
- flour - 2 Tbsp
- egg, slightly beaten - 1 item
- fruit juice - 1 c
- butter - 2 Tbsp
- Dream Whip - 1 pkg
- grated American cheese - 3/4 c
How to make apricot salad:
Drain juice from both fruits and cut up apricots. Soften plain gelatin with 2 tablespoons of juice from fruit. Add jello to gelatin and dissolve with 2 cups of boiling water; set aside 1 cup of fruit juice for topping, then add remaining juice to jello mixture. Let cool. Add fruits and pour into mold. (I use a 9 x 13-inch pan.) Sprinkle marshmallows on top. Put in refrigerator to set. After set, top with topping.Topping:1/2 c. sugar2 Tbsp. flour1 egg, slightly beaten1 c. fruit juice2 Tbsp. butter1 pkg. Dream Whip3/4 c. grated American cheese Cook sugar, flour, egg and fruit juice over low heat until thick, stirring constantly. Add butter; cool. Prepare Dream Whip according to directions on package. Mix Dream Whip with cooked sauce. Spread on jello. Top with grated cheese.Suggestion: I like to make the jello part a day ahead. Also, make the cooked sauce and store in the refrigerator, then put on topping near time of serving.
Recipe categories: Fruit, Low sodium, Salads.
Rating:
Related ingredients:
sugar, shortening, can crushed pineapple, can cherry pie filling, cooking oil, margarine, can crushed pineapple, drained, cranberries, cooked brown rice
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