Apricot-Pineapple Salad

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)
• 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