Frosted Apricot Salad

Serves: 9
Total Calories: 310


3 cups water
1 cup pineapple-apricot juice
2 (3-ounce) packages orange-flavored gelatin
1 (20-ounce) can apricot, drained
1 (20-ounce) can crushed pineapple, drained

1/2 cup sugar
3 tablespoons flour
1 cup pineapple-apricot juice
1 egg, slightly beaten
2 tablespoons butter
1 cup cream, whipped
1/2 cup chopped nuts


Combine water and fruit juice and bring to a boil. Remove from heat. Stir in gelatin until dissolved. Chill until syrupy. Add fruit and chill until set. Spread with Topping.

For Topping:
Combine sugar, flour, juice, and egg in saucepan and cook until thick. Remove from heat and stir in butter. Chill. When thoroughly chilled, fold in whipped cream. Spread over apricot salad and sprinkle with chopped nuts.

Nutritional Facts:

Serves: 9
Total Calories: 310
Calories from Fat: 140

This Frosted Apricot Salad recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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