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Apricot-Cheese Salad with Fruit-Cheese Topping


  • 1 can apricots, drained finely cut (reg. size)
  • 2 pkgs. orange, cherry or lime gelatin (3oz.size)
  • 1 can crushed pineapple, drained (reg. size)
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  • 2 cups boiling water
  • 1 cup combined apricot and pineapple juice
  • 1 cup miniature marshmallows


  • 1/2 cup sugar
  • 3 Tbsp. flour
  • 1 egg, slightly beaten
  • 2 Tbsp. butter
  • 1 cup whipped cream
  • 3/4 cup cheddar cheese, grated
  • 1 cup combined apricot and pineapple juice


Chill drained fruits. Dissolve gelatin in boiling water; add fruit juice. Chill until slightly congealed. Fold in fruit and marshmallows. Pour into 11x7 baking dish which has been rinsed with cold water. Chill until firm.

For topping: Combine sugar and flour; blend in egg. Gradually stir in juice. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in butter; cool. Fold in whipped cream and spread over chilled gelatin layer. Sprinkle top with cheese. Chill. Gelatin salad may be made a day ahead of time, but topping must be made the day it is served. Serves 12


By Robin from Washington

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