This recipe for Apricot-pineapple Salad, by Phyllis Smith, is from Only the Best,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lg. can chopped and drained apricot 1 can drained crushed pineapple 1 lg.pkg orange Jello 1 1/2 cups boiling water 1 1/2 cups cold water 1 cup fruit juice (not fresh or frozen pineapple) 1 cup small marshmallows
Dissolve Jello in boiling water. Add cold water and juice and let set until thickened. Add marshmallows & fruit. Pour into oblong pan and let set. Top with Topping for Jello.
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