Jello Salad

Total Time: 48 hrs 10 mins Preparation Time: 48 hrs Cook Time: 10 mins

Ingredients

• 1 (1/4 ounce) package knox gelatin
• 1 (6 ounce) package orange jell-o
• 3/4 cup miniature marshmallow
• 1 (20 ounce) can peeled apricots (drain and save juice)
• 1 (20 ounce) can crushed pineapple (drain and save juice)
• 1 egg
• 1/4 cup sugar
• 3 tablespoons flour
• 1 cup juice, that was saved from apricots and pineapple
• 1 pint whipping cream
• 1/4 cup sugar
• grated cheddar cheese, for decoration

Recipe

• 1 jello base: di solve knox gelatin in 1/2 cup warm water and set aside.
• 2 dissolve orange jello in 2 cups boiling water.
• 3 combine gelatin and jello, add 3/4 cup miniature marshmallows-stir until melted and set aside.
• 4 drain juice off apricots and pineapple (save for later in recipe) and mash apricots.
• 5 combined juice (except for 1 cup) and fruit fold into jello mixture.
• 6 pour into 9x13 baking dish and refrigerate overnight.
• 7 next morning: beat egg, add 1/4 cup sugar, 1 cup of saved juice, and flour.
• 8 cook egg mixture in double boiler until thicker than pudding-cool until room temperature.
• 9 in large bowl whip the pint of cream and add 1/4 cup sugar.
• 10 add to cooled egg mixture and spread over the top of jello mixture.
• 11 decorate with grated cheese.