A classic party salad. This congealed salad features an orange Jello base filled with apricots, pineapple, and marshmallows, all topped with a sweet pineapple cream and a savory sprinkle of cheddar cheese.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| Salad Base: | |
| 1 (17-oz) can | Apricots |
| 1 large can | Crushed Pineapple |
| 2 pkg. | Orange-Flavored Gelatin |
| 2 Cups | Hot Water |
| 1 Cup | Apricot Juice (from can) |
| 1 Cup | Miniature Marshmallows |
| Topping: | |
| 1/2 Cup | Sugar |
| 3 T | Flour |
| 1 | Egg, slightly beaten |
| 2 T | Butter |
| 1 Cup | Pineapple Juice (from can) |
| 1 Cup | Whipping Cream, whipped |
| 3/4 Cup | Grated Cheddar Cheese |
| For Serving | Lettuce |
Instructions
Salad Base
- Drain fruit; keep apricot and pineapple juice separate.
- Chop the apricots. Chill the chopped apricots and drained pineapple.
- Dissolve gelatin in hot water. Add 1 cup of the reserved apricot juice.
- Chill until partially firm.
- Fold in the chilled apricots, pineapple, & marshmallows.
- Pour into a 9x13 pan and chill until firm.
Topping & Assembly
- In a saucepan, combine sugar & flour.
- Blend in the slightly beaten egg & butter.
- Add 1 cup of the reserved pineapple juice & cook over low heat, stirring constantly, until thickened.
- Let the mixture cool thoroughly.
- Fold in 1 cup of whipped cream.
- Spread the topping over the congealed salad.
- Sprinkle with grated Cheddar cheese.
- Chill thoroughly. Cut in squares & serve on lettuce.
Note
“Good for parties & guests! great!” Yields: 12 servings
