Apricot Cream Cheese Salad

Oh my, this is a delicious jelled salad. It's almost celestial, you can hear the angels sing. Growing up, this was one of the fruit salads served at our big Sunday meal after church.

• Ready In: 3 hrs 15 mins
• Serves: 9-12

Ingredients

• 2 (3 ounce) boxes apricot gelatin
• 2  cups boiling water
• 1 1⁄2 cups cold water
• 1 (14 ounce) can crushed pineapple, drained & 1/2 cup juice RESERVED
• 2 -3  bananas
• 2  cups mini marshmallows
• 1⁄2 cup sugar
• 2  tablespoons butter
• 2  tablespoons flour
• 1  egg, well beaten
• 3  ounces cream cheese

Directions

1. GELATIN BASE.
2. Mix jello and water and chill until syrupy (30 minutes est.).
3. Slice bananas 1/8" thick, half or quarter each slice to your preference in salads.
4. Combine bananas, drained pineapple and marshmallows into syrupy jello, mixing well.
5. Pour into 9x9 or 9x12 dish and chill until firm (several hours).
6. TOPPING.
7. In a sauce pan, mix together 1/2 Cup Pineapple Juice, 1/2 Cup Sugar, 2 T Butter, 2 T Flour, and 1 well beaten egg.
8. Cook on medium to medium-high heat until thick. Remove from burner.
9. Add 3 oz cream cheese from refrigerator stirring until dissolved in sauce pan.
10. Spread Topping evenly over congealed salad.
11. Chill some more for topping to set (1-2 hours).
12. Serve in squares.