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Apricot Salad Recipe

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This recipe for Apricot Salad, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Simmons Family
Added: Saturday, April 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 small boxes Apricot Jello
14 oz. crushed pineapple, drained (save the juice)
2 mashed bananas
6 oz. mini marshmallows
3 tablespoons flour
1/2 cup sugar
8 oz. cream cheese
8 oz. Cool Whip

Directions:
Directions:
Use an 8 x 11 casserole dish and in it mix jello with 2 cups of boiling water. Add 1 1/2 cups ice water. Let it partially congeal and then add fruit and marshmallows. Refrigerate to fully congeal.

Over heat mix the juice from the pineapple with 3 tablespoons of flour and 1/2 cup of sugar. When smooth remove mixture from heat and let it cool. Then blend it with the cream cheese and cool whip using a mixer. Cover congealed salad with this topping. Refrigerate until ready to serve.

 

 

 

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