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Apricot Congealed Salad Recipe

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This recipe for Apricot Congealed Salad, by , is from The Mitchell/Mays Family Cookbook, 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!

Contributor:  
Contributor:  
Allie Mitchell

Category:
Category:

Ingredients:  
Ingredients:  

Jello:

2.5 size can apricots, cut up (drained)
1 small can crushed pineapple (drained)
2 cups hot water
2 package orange jello
1 cup juice from fruit
1 cup miniature marshmallows


Topping:
1/2 cup sugar
1 beaten egg
2 Tablespoons butter
2 Tablespoons flour
1 cup remaining juice
2 cups Cool Whip
1/3 cup grated American cheese


























Directions:
Directions:
Jello:

Mix jello in 2 cups hot water and one cup juice. Add marshmallows while warm enough to melt.
Add apricots and pineapple. Pour into long pyrex dish. Allow to congeal.


Topping:
Cook the sugar, egg, butter, flour and juice until thick. Cool. Add 2 cups Cool Whip. Spread on congealed jello and then sprinkle with grated cheese.

 

 

 

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