Apricot Salad Recipe
Ingredients
| Gelatin | 6 Ounce (Two 3 Ounce Package, Orange Jell-O) | |
| Boiling water | 3 Cup (48 tbs) | |
| Canned apricots | 16 Ounce, drained and mashed (1 Can) | |
| Canned pineapple chunks | 16 Ounce, drained and diced (1 Can) | |
| Miniature marshmallows | 40 | |
| Apricot juice | 1⁄2 Cup (8 tbs) (Mixed With Pineapple Juice) | |
| Pineapple juice | 1⁄2 Cup (8 tbs) (Mixed With Apricot Juice) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Egg | 1 , beaten | |
| Flour | 3 Tablespoon (Leveled) | |
| Butter/Margarine | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2642 Calories from Fat 264
% Daily Value*
Total Fat 30 g46%
Saturated Fat 17.1 g85.7%
Trans Fat 0 g
Cholesterol 276 mg92%
Sodium 653.2 mg27.2%
Total Carbohydrates 451 g150.4%
Dietary Fiber 8.3 g33.1%
Sugars 335.6 g
Protein 164 g327.3%
Vitamin A 20.3% Vitamin C 143.7%
Calcium 33.1% Iron 67.3%
*Based on a 2000 Calorie diet
Directions
When firm top with the following topping.
Topping:
Mix ingredients together & cook until thick.
When cool, add 1 cup cream, whipped (can substitute 1 pkg. Dream Whip); spread over the firm gelatin.
Note: When you drain the cans of fruit, you get 2 cups of juice.
These you combine and use 1 cup in each mixture.
Chef
