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Ingredients

• 1 can crushed pineapple
• 12 ounce can apricot nectar
• 1/2 cup water
• 6 ounce box apricot gelatin
• 2 cups miniature marshmallows
• 2 diced bananas
• Drain pineapple but save juice then combine nectar and water and bring to boil.
• Add gelatin stirring to dissolve.
• Stir in pineapple, marshmallows and bananas then pour into a baking dish and chill until firm.
• Cover with topping.
• Topping:
• 6 tablespoons flour
• 1 cup sugar
• 2 eggs beaten
• 1 cup pineapple juice
• 8 ounces cream cheese softened

Description

APRICOT SALAD This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Tuttle Estate In Lewisville, Texas In 1989.

Group Recipes