APRICOT SALAD

April 21, 2010

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Salad

Dissolve:
2 boxes orange jello in
2 cups hot water
Add and refrigerate until partially
jelled:
1/2 cup pinea;;le juice
1/2 cup apricot juice
1 small can frozen orange juice concentrate

Use 9 x 13 inch dish. Set in refrigerator until firm.

To make topping:

Mix sugar and flour; add rest of ingredients. Cook until thick. Cool. Add 1 cup cool whip. Spread on top of jello salad. Then sprinkle grated sharp cheddar cheese on top.


Per Serving (excluding unknown items): 42 Calories; trace Fat (1.1% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Fruit.

NOTES: From Mother

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