Serves: 5
Total Calories: 505
Drain and chill fruit, reserving all juices. Dissolve Jell-O in boiling water. Add 1 cup juice, reserving rest for Topping. Chill until mixture has congealed slightly. Fold in fruit and marshmallows. Pour into 9x11-inch shallow dish. Chill until firm, then spread with Topping.
Topping:
Combine sugar and flour; blend in egg, then gradually stir in juice. Cook over low heat until thickened, stirring constantly. Remove from heat; stir in butter. Cool. Fold in whipped cream and spread over gelatin mixture. Sprinkle with grated cheese. Cut in squares and serve on lettuce.
This Apricot Pineapple Salad recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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