[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Frosted Apricot Salad[/title][fusion_text]Week of December 14th-18th 2015
–Thanks Judy Mueller
-
2 (3 ounce) packages orange Jell-o
-
2 cups boiling water
-
1 can apricot pie filling
-
1 cup small marshmallows
-
1 cup orange juice
-
½ cup sugar
-
3 Tablespoons flour
-
1 egg, slightly beaten
-
1 Tablespoon butter
-
1 cup whipping cream
-
½ cup grated cheddar cheese
Dissolve Jell-o in water. Add pie filling and marshmallows. Put in 9 inch square pan. Chill until firm. For topping – mix flour and sugar in saucepan. Stir in juice until smooth. Add egg. Cook until thick. Melt in butter. Cool. Whip cream and fold into mixture. Frost the salad. Sprinkle top with cheese. Chill.
[/fusion_text][/fullwidth]