SALADS

APRICOT & PINEAPPLE SALAD

  • 1 can (29oz) Apricots, drained and finely chopped
  • 1 can (29oz) crushed Pineapple, drained
  • 1 large pkg. Orange Jello
  • 1 cup miniature marshmallows

  • Drain fruits and reserve juice
  • Dissolve Jello as directed on package
  • Mix apricots, pineapple and jello together and put in pan
  • Sprinkle marshmallows on top and let set until firm

FRUIT TOPPING

  • cup sugar
  • 3 level TBSP flour
  • 1 egg slightly beaten
  • 1 cup combined juice from the apricots and pineapple
  • 1 large pkg cream cheese
  • Combine sugar, flour and blend in beaten egg
  • Gradually stir in juice and cook over low heat, stirring constantly until thick
  • Remove from stove and cool
  • Beat in cream cheese and spread over Jello mixture.
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