Apricot Salad - cooking recipe

Ingredients

2 small boxes apricot jello
1 1/2 c. dried pineapple
1 c. mini marshmallows
1/2 c. pineapple juice
1/2 c. sugar
2 Tbsp. flour
2 Tbsp. butter
1 egg
1 (8 oz.) pkg. cream cheese
1 pkg. Cool Whip

Preparation

Dissolve jello with 2 cups boiling water.
Add 2 cups cold water.
Add pineapple and refrigerate in a 9 x 12-inch pan until mixture starts to set.
Press marshmallows into top and set aside.