What You Need:
2 (4 oz.) pkgs. orange gelatin
2 C boiling water
1 (15 oz.) can apricots, reserve 1 C juice
1 (20 oz.) can crushed pineapple, reserve 1 C juice
3/4 C of colored mini marshmallows
1/2 C sugar
2 T butter
3 T flour
1 C whipping cream
3/4 C Cheddar cheese, grated
How to Make It:
Place the gelatin powder into the boiling water and whisk until dissolved.
Add the 1 C of apricot juice to the mixture and stir to combine.
Place the mixture into the refrigerator for about 30 minutes or until just beginning to set.
Fold the fruit and marshmallows into the mixture.
Pour the mixture into a 13X9 size pan, cover and refrigerate until firm about 4 hours.
Place the sugar, butter and flour into a saucepan.
Break the egg into the mixture.
Pour the 1 C of pineapple juice into the pan and stir to combine.
Place the pan over medium heat and bring to a slight boil.
Stirring constantly stir the mixture until the sauce thickens.
Remove the sauce from the heat and allow it to cool for about 15 minutes.
Stir the whipping cream into the sauce thoroughly.
Spread the mixture over the top of the salad.
Sprinkle the grated cheese over the entire top of salad.
The colored marshmallows make this dessert a pretty picture. If you can’t find colored marshmallows regular white marshmallows will work. Try making this with lime or lemon gelatin for something a little different.
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