Eva St. Clair'S Fruit Salad - cooking recipe

Ingredients

12 (3 oz.) pkg. orange flavor gelatin
12 c. boiling water
9 c. cold water
6 (11 oz.) cans mandarin oranges
6 (8 3/4 oz.) cans apricot halves
6 c. white fresh or canned white grapes
12 large bananas, sliced
Fluffy Topping
1 1/2 c. grated American cheese

Preparation

Dissolve gelatin in boiling water.
Add cold water.
Drain fruit, reserving 1 cup liquid.
Fold fruit into gelatin mixture. Pour into a 9 x 5 x 3-inch loaf pan or an 11 1/2 x 7 3/8 x 1 1/2-inch glass dish.
Refrigerate overnight.
Unmold salad and frost with Fluffy Topping.
Sprinkle with cheese.
Refrigerate until topping sets, about 3 hours.
Makes 90 small servings.