Fruited Gelatin Salad

SUBMITTED BY: Norma Warner

"I've found this salad to be perfect for potlucks and special occasions. It cuts nicely into squares and can be served on lettuce leaves if you like."

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PREP TIME	30 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 (3 ounce) packages orange gelatin
2 cups boiling water
1 cup apricot nectar
1 cup pineapple juice
1 (15 ounce) can apricot halves, drained and mashed
1 (8 ounce) can crushed pineapple, drained
4 cups miniature marshmallows
TOPPING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup apricot nectar
1/2 cup pineapple juice
1 egg, lightly beaten
2 tablespoons butter
1 cup heavy whipping cream
1 cup shredded Cheddar cheese

DIRECTIONS

In a bowl, dissolve gelatin in boiling water. Stir in the juices, apricots and pineapple. Transfer to a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray. Refrigerate for 30 minutes or until partially set. Sprinkle with marshmallows; refrigerate.
For topping, combine sugar and flour in a saucepan. Gradually whisk in juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Removed from the heat. Stir a small amount into egg; return all to the pan, stirring constantly. Cook and stir until a thermometer reads 160 degrees F and mixture is thickened. Remove from the heat; stir in butter. Cool to room temperature.
In a mixing bowl, beat cream on high speed until stiff peaks form. Gently fold into custard. Spread over gelatin; sprinkle with cheese. Refrigerate 1 hour or until chilled.