1 (1 lb. 15 oz.) can apricots
1 (1 lb. 15 oz.) can sliced pineapple
2 (3 oz.) pkgs. orange gelatin
2 c. boiling water
1 tbsp. lemon juice
Fluffy Fruit Dressing
1 c. orange juice
1/2 c. chopped nuts (opt.)
Emerald Grass

Drain apricots and pineapple. (Save fruit syrups and reserve 1 cup for the dressing.) Dice fruit. Dissolve gelatin in boiling water. Add orange and lemon juices. Chill until mixture begins to thicken. Fold in fruits and nuts. Pour into lightly oiled 1 1/2 quart melon mold or a heat resistant 6 cup glass bowl. Chill salad until firm. Unmold onto shallow platter. Decorate with Fluffy Fruit Dressing and surround with grass.

FLUFFY FRUIT DRESSING: Combine 1/4 cup sugar and 2 tablespoons cornstarch in 1 quart saucepan. Add 1 cup mixed pineapple and apricot juices, 1 slightly beaten egg and 2 tablespoons butter; cook over medium heat, stirring constantly until mixture is thickened. When dressing is cool, whip 1 cup heavy cream until very stiff. Beat cornstarch mixture until smooth. Fold thoroughly into the whipped cream. Makes 3 1/2 cups.

To decorate gelatin egg, pipe dressing through a cake decorator tube (use #30 tip) or frost the entire egg with the Fluffy Fruit Dressing and decorate it with chopped red cherries or multi colored sprinkles.

EMERALD GRASS FOR NEST: Dissolve 2 (3 oz.) packages lime gelatin in 2 cups boiling water. Add 1 cup cold water and pour into 8"x8"x2" pan. Chill until firm, then put through a ricer or flake with a fork.