Cloud Capped Apricot Salad - cooking recipe

Ingredients

2 (3 oz. each) pkg. orange flavored gelatin
1 1/2 c. boiling water
1 pt. orange sherbet
1 (1 lb.) can peeled apricots, drained and chopped
1/2 c. chopped nuts
1/3 c. sugar
3 Tbsp. flour
1 egg, slightly beaten
1 c. syrup, drained from apricots
2 Tbsp. lemon juice
1 c. evaporated milk

Preparation

Place gelatin in a large size mixing bowl.
Add boiling water and stir until gelatin is completely dissolved.
Add sherbet and stir until melted.
Chill until slightly thickened.
When mixture is the consistency of unbeaten egg whites, fold in apricots and nuts.
Turn mixture into a lightly oiled 2-quart baking dish (12 x 1 3/4 x 1 3/4-inches).
Chill until firm.