Manhattan Apricot Salad

By Phyllis Zibell, from Maureen Morgan

Combine:

2 pkgs of orange jello-2cups boiling water

1 cup pineapple juice-1 cup apricot juice

Then:

Mash a large can of drained apricots (reserve juice), add to jello with one can crushed and drained pineapple (reserve juice). Cover with small marshmallows. Put in refrigerator to set.

Topping:

Take 1 cup pineapple juice and 1 cup apricot juice, put into saucepan with 2 T Flour, 2 T Butter, ½ cup sugar and 1 beaten egg. Cook until thick, stirring so it doesn't burn. Let cool, add 1 cup whipped cream, add to juice mixture, blending together, then spread on jello salad.

I always buy little cans of pineapple juice and apricot juice to add to the reserve from the canned fruit.