Apricot Jello Salad

This salad has been in the family for 20 years.

• Ready In: 4 hrs 20 mins
• Serves: 24

Ingredients

• 1 (28 ounce) can  canned apricots, cut-up
• 1 (20 ounce) can crushed pineapple
• 2 -3  cups miniature marshmallows
• 1 (6 ounce) package apricot gelatin or 1 (6 ounce) package lemon gelatin
• 1  egg
• 1⁄2 cup sugar
• 2  tablespoons flour
• 2  tablespoons butter
• 2  cups Cool Whip
• 1⁄4 cup  grated cheddar cheese (optional)

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).