Apricot Jello Salad

Recipe by Shari Jones
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 20mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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