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Frosted Gelatin Salad Recipe

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A sweet, creamy topping frosts tis extra-fruity gelatin that is chock-full of canned apricots and crushed pineapple. "It's a colorful salad to serve at potluck dinners," reports Bertha Johnson of Indianapolis, Indiana. "Everyone loves the combination of flavors."

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12 Servings
Prep: 20 min. + chilling

Ingredients

2 packages (3 ounces each) orange gelatin
2 cups boiling water
3/4 cup miniature marshmallows
2 cans (15-1/4 ounces each) apricot halves
1 can (20 ounces) crushed pineapple, drained
1/2 cup sugar
3 tablespoons all-purpose flour
1 egg, beaten
1 teaspoon vanilla extract
2 envelopes whipped topping mix (Dream Whip)
1/4 cup finely shredded cheddar cheese

Directions

In a bowl, dissolve gelatin in boiling water. Add marshmallows; stir until melted. Drain apricots, reserving 1 cup juice; set juice aside. Chop apricots; add to gelatin with pineapple. Pour into an 11-in. x 7-in. dish. Chill until firm.
Meanwhile, in a saucepan, combine the sugar and flour. Whisk in egg, vanilla and reserved apricot juice until smooth. Bring to a boil; boil and stir for 2 minutes. Cool completely.
Prepare whipped topping according to package directions; fold in cooled juice mixture. Spread over gelatin. Sprinkle with cheese. Chill for 1 hour. Yield: 12 servings.

Frosted Gelatin Salad published in Quick Cooking July/August 1998, p14

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

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