Apricot-Pineapple Salad

From Elinor Drake, April 2004

Elinor has made this for holiday dinners for many years.

2 – 15 ounce cans pineapple chunks (save the juice)

2 – 15 ounce cans apricot halves (I cut the halves in two) (save the juice)

3 – small boxes orange Jello

some miniature marshmallows

1 egg

½ cup sugar

2 T. – Cornstarch

8 ounces – Coolwhip

Arrange the pineapple chunks and apricot pieces in a 12”x15” glass dish.

In another bowl, mix Jello with 3 cups hot water. Add enough cold water to the pineapple juice to make 3 cups and add to Jello mixture. Then pour Jello mixture over the fruit.

Sprinkle with miniature marshmallows. Let set in the refrigerator.

Make the topping by:

Mix apricot juice with the one beaten egg, sugar and cornstarch. Cook, stirring constantly, until thick and bubbling. Cool. Mix with Cool Whip.

Spread topping on salad after it has set.