Apricot Salad - cooking recipe

Ingredients

6 oz. pkg. orange flavored gelatin
3 1/2 c. boiling water
8 oz. can crushed pineapple, undrained
29 oz. can apricots
1 to 2 c. miniature marshmallows
water
1/2 c. sugar
2 Tbsp. flour
1 egg
2 Tbsp. butter
1 envelope dessert topping mix (makes 2 c.)

Preparation

Dissolve gelatin in boiling water.
Add pineapple.
Drain apricots, reserving juice.
Cut up apricots and add to gelatin. Pour into 13 x 9-inch pan.
Sprinkle with miniature marshmallows and chill until firm.
Add water to reserved apricot juice to measure 1 cup.
Combine juice mixture, sugar, flour and egg.
Cook together until boiling.
Boil 1 minute.
Add butter and stir until melted.
Cool.
Prepare dessert topping as directed on package. Fold cooked mixture into topping and spread on salad.
Chill. Cut into squares.