Fruit Salad – Apricot and Pineapple Salad
1 can (29 ounces) apricots, drained and cut finely
1 can (29 ounces) crushed pineapple (drained)
2 packages orange Jell-O
2 cups hot water
1 cup apricot and pineapple juice
3/4 cup small marshmallows
Drain and chill fruit; reserve juice. Dissolve Jell-O with hot water. Add one cup of fruit juice. Cool until slightly congealed. Fold in fruit and marshmallows. Pour in a flat dish. Chill until firm.
Spread with Topping/Dressing and grated cheese.
Fruit Salad Topping/Dressing
1/2 cup sugar
3 tablespoons flour
1 egg slightly beaten
1 cup apricot-pineapple juice
2 tablespoons butter
1 cup whipped cream
3/4 cup grated cheese
Combine sugar and flour, blend in egg and gradually stir in juice. Cook over low heat until thick, stirring constantly. Remove from fire and stir in butter. Let cool. Fold in cream and spread over salad. Sprinkle with grated cheese. Chill.