Frosted Gelatin Salad

Name: Frosted Gelatin Salad
Prep time: 20 min
Total time: 20 min
Yield: 12 servings.
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, lightly beaten; 1 teaspoon vanilla extract; 2 envelopes whipped topping mix (Dream Whip); 1/4 cup finely shredded cheddar cheese

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."

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, lightly beaten
1 teaspoon vanilla extract
2 envelopes whipped topping mix (Dream Whip)
1/4 cup finely shredded cheddar cheese

Directions

In a large 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 11x7-in. dish. Chill until firm.
Meanwhile, in a small saucepan, combine the sugar and flour. Whisk in the 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.

Originally published as Frosted Gelatin Salad in Quick Cooking July/August 1998