| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Salad | 12 | Servings | |
INGREDIENTS
| 1 | pk | (6-oz) orange Jello |
| 1 1/2 | c | Boiling water |
| 1 | cn | (46-oz) apricot nectar |
| 1 1/2 | c | Miniature marshmallows |
| 1/2 | c | Sugar |
| 1/4 | ts | Salt |
| 2 | tb | Flour |
| 1 | Egg | |
| 1 | ct | (12-oz) Cool Whip -or- |
| 2 | c | Whipped cream |
| 1/2 | c | Chopped pecans or walnuts |
INSTRUCTIONS
Dissolve gelatin in water. Stir in 2-1/2 cups apricot nectar. Sprinkle 1-1/2 cups miniature marshmallows over top of gelatin mixture in a 9x13 pan or dish. Chill for 2 hours or until set. For topping, combine sugar, salt, flour and egg in a medium saucepan. Add 1 cup apricot nectar. Cook over medium heat to thicken, stirring constantly. Cool 20 minutes. Add Cool Whip or whipped cream. Spread over gelatin mixture and sprinkle with nuts. Yield: 12 servings. JAN GATTIS (MRS. JAMES D.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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