APRICOT BOUFFANT SALAD 
1 (No. 2 1/2) can (3 1/2 c.) apricots
1 c. crushed pineapple
2 pkgs. (sm. size) or (1 lg.) orange gelatin
2 c. hot water
1 c. orange juice
1 c. mini marshmallows

Mix all ingredients and chill until set in 9 x 1 3 inch baking dish.

TOPPING:

1/2 c. sugar
3 tbsp. flour
1 egg, beaten
1 c. orange juice
2 tbsp. butter
1 c. heavy cream, whipped
Cheese, grated

Mix sugar, flour, egg, orange juice and butter, cook until thickened; when cool fold in whipped cream. Spread on top of gelatin mixture and garnish with grated cheese.

 

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