- 2 packages (3 ounces each) orange gelatin
- 2 cups boiling water
- 1 cup apricot nectar
- 1 cup pineapple juice
- 1 can (15 ounces) apricot halves, drained and mashed
- 1 can (8 ounces) crushed pineapple, drained
- 4 cups miniature marshmallows
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 cup apricot nectar
- 1/2 cup pineapple juice
- 1 egg, lightly beaten
- 2 tablespoons butter
- 1 cup heavy whipping cream
- 1 cup (4 ounces) shredded cheddar cheese
- In a large bowl, dissolve gelatin in boiling water. Stir in the juices, apricots and pineapple. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 30 minutes or until partially set. Sprinkle with marshmallows; refrigerate.
- For topping, combine sugar and flour in a saucepan. Gradually whisk in juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Removed from the heat. Stir a small amount into egg; return all to the pan, stirring constantly. Cook and stir until a thermometer reads 160° and mixture is thickened. Remove from the heat; stir in butter. Cool to room temperature.
- In a small bowl, beat cream on high speed until stiff peaks form. Gently fold into custard. Spread over gelatin; sprinkle with cheese. Refrigerate 1 hour or until chilled. Yield: 12-16 servings.
Originally published as Fruited Gelatin Salad in Country Extra March 2005, p51
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