Apricot salad #1
20 Servings
Ingredients
| Quantity | 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 |
Directions
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, .