"Hunger is the best sauce in the world."--Cervantes

Apricot Salad Recipe

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This recipe for Apricot Salad, by , is from Mystic Maidens of the Crescent Moon Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbie Brown
Added: Tuesday, September 13, 2005


Salad ingredients:
2 boxes apricot sparkle Jello
2 cups boiling water
1 cup miniature marshmallows
1 (No. 2) can crushed pineapple, drained
2 cut up bananas

Topping ingredients:
1/2 cup pineapple juice
1/2 cup sugar
2 T. flour
2 T. butter
1 egg, slightly beaten
1 (3 oz.) pkg. cream cheese
1 qt. Cool Whip


Mix salad ingredients. Pour in oblong glass dish and let set.

Topping directions:
Cook together pineapple juice, sugar, flour, butter and slightly beaten egg. When thick, remove from heat. Add cream cheese; stir until smooth; let cool. Fold in Cool Whip. Spread on Jello.




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