Apricot salad #1

Yield: 20 Servings

Measure Ingredient
1 pack (6-oz) apricot gelatin
2 Ripe bananas; sliced
1 can (15-oz) crushed pineapple; drained; reserve juice
1 cup Boiling water
1 cup Cold water
1 cup Marshmallows
½ cup Sugar
1 Egg yolk; beaten
½ cup Pineapple juice
2 teaspoons Butter
2 tablespoons Flour
1 pack (3-oz) cream cheese; softened
1 cup Cool whip

Dissolve gelatin in boiling water. Add cold water. Stir in marshmallows, pineapple and bananas. Pour into 2 quart dish and chill until firm. Mix sugar, flour and pineapple juice and bring to a boil. Slowly add egg yolk.

Cook until clear and thick, stirring constantly. Add cream cheese and stir until smooth. Let cool. Fold in Cool Whip. Spread on gelatin. Refrigerate.

MRS BILL HEIDELBERGER (CONNIE)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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