Apricot Salad
Servings: 8
Ingredients
- 6 ounces apricot gelatin
- 2 cups water boiling
- 2 cups water cold
- 2 bananas diced
- 1 cup miniature marshmallows
- 15 1/2 ounces crushed pineapple in juice drained
- 1/2 cup pineapple juice reserved
- 2 tablespoons butter
- 1 egg beaten
- 1/2 cup sugar
- 2 tablespoons flour
- 3 ounces cream cheese
- 8 ounces Cool Whip
Instructions
- Dissolve gelatin in boiling water; add cold water; pour into 9x13 pan;
- chill until thickened. Add bananas, marshmallows, and pineapple. Chill
- until firm. In sauce pan combine reserved peinapple juice with next 4
- ingredients; cook over medium heat until thickened; remove from heat; add
- cream cheese. Mix until blended; chill. Fold whipped toppping into
- chilled cooked mixture; spread over firm gelatin. Chill.
Notes
Recipe By: Nancy Wiggins
Serving Size: 8 NOTES : This is even better with orange gelatin.
Serving Size: 8 NOTES : This is even better with orange gelatin.