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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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APRICOT SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tuttle Estate in Lewisville, Texas in 1989. Ingredients:
1 can crushed pineapple |
12 ounce can apricot nectar |
1/2 cup water |
6 ounce box apricot gelatin |
2 cups miniature marshmallows |
2 diced bananas |
drain pineapple but save juice then combine nectar and water and bring to boil. |
add gelatin stirring to dissolve. |
stir in pineapple, marshmallows and bananas then pour into a baking dish and chill until firm. |
cover with topping. |
topping |
6 tablespoons flour |
1 cup sugar |
2 eggs beaten |
1 cup pineapple juice |
8 ounces cream cheese softened |
Directions:
1. Combine flour, sugar, egg and pineapple in a small saucepan.
2. Bring to a boil over low heat stirring constantly until thickened.
3. Remove from heat then add cream cheese and beat until smooth.
4. Cool before topping gelatin mixture.
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