Apricot Pineapple Salad

Serves: 5
Total Calories: 505


1 (15-ounce) can apricot, drained, chopped
1 (15-ounce) can crushed pineapple, drained
2 (3-ounce) packages orange jello
2 cups boiling water
1 cup combined apricot and pineapple juice
3/4 cup miniature marshmallow
1/2 cup sugar
3 tablespoons flour
1 egg, slightly beaten
1 cup reserved juices
2 tablespoons butter
1 cup whipped cream or Cool Whip
3/4 cup grated Cheddar cheese


Drain and chill fruit, reserving all juices. Dissolve Jell-O in boiling water. Add 1 cup juice, reserving rest for Topping. Chill until mixture has congealed slightly. Fold in fruit and marshmallows. Pour into 9x11-inch shallow dish. Chill until firm, then spread with Topping.

Combine sugar and flour; blend in egg, then gradually stir in juice. Cook over low heat until thickened, stirring constantly. Remove from heat; stir in butter. Cool. Fold in whipped cream and spread over gelatin mixture. Sprinkle with grated cheese. Cut in squares and serve on lettuce.

Nutritional Facts:

Serves: 5
Total Calories: 505
Calories from Fat: 254

This Apricot Pineapple Salad recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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