Apricot Cheese Delight
1 (29-ounce) can apricots, drained and finally chopped
30 ounces canned crushed pineapple -- drained
2 small boxes orange jello
2 cups boiling water
1 cup combined pineapple and apricot juices
3/4 cup miniature marshmallows
***FRUIT/CHEESE TOPPING***
1/2 cup sugar
3 tablespoons flour
1 egg
1 cup reserved apricot/pineapple juice
2 tablespoons butter
1 cup whipping cream, whipped
3/4 cup grated cheddar cheese
Chill the apricots and pineapples in can. Drain the chilled fruits and reserve the juices. Dissolve the jello in boiling water. Add 1 cup of the reserved fruit juices to jello mixture (save the rest of juice for topping. Chill until slightly congealed. Fold in fruit and marshmallows. Pour into chilled 9x13-inch pan. Chill until firm.
Fruit/cheese topping: Combine sugar and flour and blend in beaten egg. Gradually stir in 1 cup of the reserved fruit juices. Cook on low until thickened, stirring constantly. Remove from heat and add butter. Cool. Fold in whipped cream and spread over set jello. Sprinkle the top with grated cheese. Chill.
Note: My Mom has been making this for about 50 years.
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