cheddar cheese, grated (Enough to sprinkle on top evenly)
Instructions
Dissolve gelatin and marshmallows in boiling water. Add can of apricots (juice and all) and ½ juice only of crushed pineapple. Pour into 9x13 pan. Let set in refrigerator.
In sauce pan, combine sugar, flour, egg, margarine, and the remaining ½ juice of crushed pineapple. Cook until thick and smooth. Cool. Once cooled, add whipped topping and the drained crushed pineapple. Spread over the jello. Sprinkle cheese on top.
Originally Submitted
11/18/2009
0 Out of 5 from
0 reviews
You can add this Apricot Jello Salad recipe to your own private DesktopCookbook.