"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Apricot Delight Recipe

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This recipe for Apricot Delight, by , is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Billie Campbell


1 large package Apricot Jello
1 can crushed pineapple, drained (reserve the juice)
1 cup pineapple juice
1 cup tiny marshmallows
2 bananas, diced
1 can mandarin oranges
2 cups boiling water
2 cups cold water

1 small tub Cool Whip
1 small pkg cream cheese
1 egg, beaten
Ĺ cup sugar
2 tbsp flour
2 tbsp butter

Mix Jello with fruit and marshmallows. Let it set until firm. Melt butter in saucepan. Stir in flour. Add juice, sugar and egg. Stir until thickened. Stir in cream cheese until smooth. Let cool. To serve, spread topping on Jello and top with whipped cream.

Personal Notes:
Personal Notes:
Trouble to make, but itís the best.




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