Frosted Gelatin Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 12 servings.
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
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2 packages (3 ounces each) orange gelatin
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2 cups boiling water
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3/4 cup miniature marshmallows
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2 cans (15-1/4 ounces each) apricot halves
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1 can (20 ounces) crushed pineapple, drained
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1/2 cup sugar
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3 tablespoons all-purpose flour
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1 egg, lightly beaten
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1 teaspoon vanilla extract
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2 envelopes whipped topping mix (Dream Whip)
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1/4 cup finely shredded cheddar cheese
Directions
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1.
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.
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2.
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.
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3.
Prepare whipped topping according to package directions; fold in cooled juice mixture. Spread over gelatin. Sprinkle with cheese. Chill for 1 hour.
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