Orange Apricot Jello Salad

People.  If you only saw the e-mail thread about this recipe between my mom and I that went on and on and on and on and…get it?  That bad.  She was trying to interpret a “badly copied” recipe her mom wrote down a zillion years ago, and while I can take almost any pile of ingredients and figure it out, this was Greek.  I think we’ve finally figured it out.  This recipe did remind me, however, that we do definitely have several family recipes that have been passed down through the generations.  When I think of Easter I think of this side dish that’s almost more dessert-like.

2 small or 1 large pkg orange jell-o
1 quart peeled apricot halves
15 oz (or so) can crushed pineapple
2 cups hot water
3/4 c miniature marshmallows

Drain cans of apricots and pineapples, reserving juices.  Place fruit in a glass 9X13 pan.  Combine jello and 2 cups hot water, stirring until combined; add in 1 cup of reserved juice.  Pour over fruit, top with marshmallows, and put in fridge to set.

1/2 C. sugar
3 Tbsp. flour
1 egg slightly beaten
1 C. juice combined (reserved from the cans – add a little water if you’re short)
2 Tbsp. butter
1/2 pt. whipping cream

Combine sugar, flour, beaten egg and the 1 cup of reserved juice.  Stir constantly over the stove top (so the egg doesn’t scramble) until thick.  Add butter, still until well combined. Cool mixture in fridge, and then fold in whipped cream.

Grate 3/4 c. shredded cheddar cheese and sprinkle on top.


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