Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

This salad has been in the family for 20 years.

Ingredients Nutrition

Directions

  1. Bottom:.
  2. Drain appricots and pineapple, reserve liquid.
  3. Dissolve jello in 2 cups hot water.
  4. Add marshmellows and stir until melted.
  5. Add 1 cup of reserved liquid.
  6. Combine remaining ingredients and put in a 9X13inch pan.
  7. Refrigerate until set.
  8. Topping:.
  9. Put 1 cup reserved liquid in a sauce pan, heat.
  10. Mix the sugar and flour, add to liquid.
  11. Add 1 beaten egg.
  12. Cook to boiling until thickened.
  13. Remove from heat and add the butter (margarine).
  14. Cool then add 2 cups cool whip (dream whip).
  15. Cover the bottom with the topping & refrigerate. Sprinkle with cheese (Optional).

Reviews

(1)
Most Helpful

I first had this recipe at a boyfriend's grandparents' farm in Va. It was DELICIOUS! I loked it so much that she wrote the recipe down for me, and I have kept it for the last 18 yrs! Unfortunately, I have packed it away in my many moves, so I was thrilled to find it on here! Thank you so much for submitting it for us to enjoy! Sincerely, CLC

Cherokee T. October 07, 2015

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