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Apricot Jello Salad

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“This salad has been in the family for 20 years.”
READY IN:
4hrs 20mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Bottom:
  2. Drain appricots and pineapple, reserve liquid.
  3. Dissolve jello in 2 cups hot water.
  4. Add marshmellows and stir until melted.
  5. Add 1 cup of reserved liquid.
  6. Combine remaining ingredients and put in a 9X13inch pan.
  7. Refrigerate until set.
  8. Topping:
  9. Put 1 cup reserved liquid in a sauce pan, heat.
  10. Mix the sugar and flour, add to liquid.
  11. Add 1 beaten egg.
  12. Cook to boiling until thickened.
  13. Remove from heat and add the butter (margarine).
  14. Cool then add 2 cups cool whip (dream whip).
  15. Cover the bottom with the topping & refrigerate. Sprinkle with cheese (Optional).

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