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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Apricot Pineapple Salad Recipe

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This recipe for Apricot Pineapple Salad is from The Berroyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dissolve 2 pkg. orange jello in 2 cups boiled water. Add 16 large marshmallows cut in quarters, stir until dissolved. Add 2 cups cold water. Chill until partially set

Fold in No.2 can drained and cut-up apricots (save the juice
1 9 oz. can crushed pineapple, drained, (save the juice)
Chill until set

¼ c sugar
¼ t salt
1 ½ T cornstarch
½ c pineapple juice
½ c apricot juice
1 egg well beaten

Cook until thickens. Add 2 T lemon juice and fold in 1 cup whipping cream. Spread on jello and chill

#2 can is a 20 oz. can
Directions:
Directions:
Grandma Bea used to make this salad for Thanksgiving and Christmas Dinner. When she made this they did not have miniature marshmallows. So she cut 16 marshmallows in four pieces. You can use two cups miniature marshmallows.

From start to finish it takes about four hours to make this because you have to give it time to set-up.
Its best to make this the day before you intend to serve it.
Number Of Servings:
Number Of Servings:
10 to 12 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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