Apricot-Pineapple Salad

Ingredients and Directions

Jello:

  • 2 packages (3 oz.) orange-pineapple Jello
  • 2 cups boiling water
  • 1 cup apricot and pineapple juice combined (or 1 miniature can of each)
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  • 20 small or 10 large marshmallows

Dissolve Jello in water. Add juice and marshmallows, stir until dissolved. Chill till firm.

Topping:

  • 1/2 cup sugar
  • 2 Tbsp. flour
  • 2 Tbsp. butter
  • 1 small container Cool Whip
  • 1 egg, beaten
  • 1 cup apricot and pineapple juice combined (or 1 miniature can of each)

Combine all ingredients, except Cool Whip, cook until custard-like. Stir in Cool Whip until well-blended. Spread over top of Jello that has set up. Store in refrigerator.

By Robin from Washington, IA

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