 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
I've found this salad to be perfect for potlucks and special occasions. It cuts nicely into squares and can be served on lettuce leaves if you like. Ingredients:
2 packages (3 ounces each) orange gelatin |
2 cups boiling water |
1 cup apricot nectar |
1 cup pineapple juice |
1 can (15 ounces) apricot halves, drained and mashed |
1 can (8 ounces) crushed pineapple, drained |
4 cups miniature marshmallows |
topping: |
1/2 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup apricot nectar |
1/2 cup pineapple juice |
1 egg, lightly beaten |
2 tablespoons butter |
1 cup heavy whipping cream |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large bowl, dissolve gelatin in boiling water. Stir in the juices, apricots and pineapple. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 30 minutes or until partially set. Sprinkle with marshmallows; refrigerate.
2. For topping, combine sugar and flour in a saucepan. Gradually whisk in juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Removed from the heat. Stir a small amount into egg; return all to the pan, stirring constantly. Cook and stir until a thermometer reads 160° and mixture is thickened. Remove from the heat; stir in butter. Cool to room temperature.
3. In a small bowl, beat cream on high speed until stiff peaks form. Gently fold into custard. Spread over gelatin; sprinkle with cheese. Refrigerate 1 hour or until chilled. Yield: 12-16 servings.
|
|