Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (6-oz) orange Jello |
| 1½ cup | Boiling water |
| 1 can | (46-oz) apricot nectar |
| 1½ cup | Miniature marshmallows |
| ½ cup | Sugar |
| ¼ teaspoon | Salt |
| 2 tablespoons | Flour |
| 1 \N | Egg |
| 1 carton | (12-oz) Cool Whip -or- |
| 2 cups | Whipped cream |
| ½ cup | Chopped pecans or walnuts |
Dissolve gelatin in water. Stir in 2-½ cups apricot nectar. Sprinkle 1-½ cups miniature marshmallows over top of gelatin mixture in a 9x13 pan or dish. Chill for 2 hours or until set. For topping, combine sugar, salt, flour and egg in a medium saucepan. Add 1 cup apricot nectar. Cook over medium heat to thicken, stirring constantly. Cool 20 minutes. Add Cool Whip or whipped cream. Spread over gelatin mixture and sprinkle with nuts.
Yield: 12 servings.
JAN GATTIS (MRS. JAMES D.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .