Apricot Jello Salad Recipe

Ingredients for Apricot Jello Salad

• Canned Apricots
• Crushed Pineapple
• Miniature Marshmallows
• Apricot Gelatin
• 1 large egg
• 1/4 cup of granulated sugar
• 2 tablespoons of all-purpose flour
• 4 tablespoons (1/2 stick) of unsalted butter
• 2 cups of whipped topping (cool whip)
• Cheddar Cheese

How to Make Apricot Jello Salad

1. **Prepare the Bottom Layer:**
2. Drain one (20 ounce) can of apricots and one (20 ounce) can of pineapple, reserving 1 cup of liquid from each can (total 2 cups reserved liquid).
3. In a large bowl, dissolve one (3 ounce) package of apricot jello in 2 cups of boiling water.
4. Add one (10 ounce) bag of mini marshmallows and stir until completely melted.
5. Stir in 1 cup of the reserved fruit liquid.
6. Gently fold in one (15 ounce) can of mandarin oranges, drained, and one cup of chopped walnuts.
7. Pour the mixture into a greased 9x13 inch baking pan.
8. Refrigerate for at least 2 hours, or until completely set.
9. **Prepare the Topping:**
10. In a medium saucepan, combine 1 cup of the reserved fruit liquid, 1/4 cup of granulated sugar, and 2 tablespoons of all-purpose flour.
11. Whisk in 1 large egg.
12. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 5-7 minutes).
13. Remove from heat and stir in 4 tablespoons (1/2 stick) of unsalted butter.
14. Let the mixture cool completely.
15. Once cooled, gently fold in 2 cups of whipped topping (cool whip).
16. Spread the topping evenly over the set jello layer.
17. Refrigerate for at least 30 minutes before serving.
18. Sprinkle with 1/2 cup of shredded cheddar cheese (optional) before serving.