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Layered Holiday Salad
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Ingredients

29 oz Apricots, drained (reserve juice), and finely chopped
29 oz Crushed pineapple, drained (reserve juice)
2 pkg Orange Jello
2 C Boiling Water
1 C Combined reserved apricot and pineapple juices
2 C Miniature Marshmallows
Topping-------------------------------------------
1/2 C Sugar
3 Tbsp Flour
1 Large Egg, lightly beaten
1 Tbsp Butter
1 C Combined reserved apricot and pineapple juices
1 C Heavy whipping cream, whipped to stiff peaks
3/4 C Grated cheddar Cheese

Difficulty:	Average
Vegetarian:	Yes
No of Servings:	12
Hits:	4273
Rating:	No votes
Date added;:	16.Nov.2007
Author:	Molly Fowler, "The Dining Diva"

Instructions Stir together the apricots, pineapple, Jello, boiling water and reserved juices frmo the first list. Stir until gelatin is dissolved. Stir in marshmallows; they will begin to melt. Pout into a 9x13 baking dish (or up to 12x15). Refrigerate until salad is congealed. Topping--------- Combine sugar and flour and blend in egg and juice. Cook stirring constantly until thick. Add butter and cool completely. Fold in whipped cream. Spread over top of congealed salad. Sprinkle on the cheese, then return to the refrigerator until completely chilled and firm. Cut into squares to serve (nice presentation on a lettuce leaf).

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