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Apricot Jello
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1 lg. apricot Jello, dissolved in 2 c.
hot water
2 c. cold water
3 bananas, diced
1 (#2) can crushed pineapple, drained
well
2 c. marshmallows
Dissolve apricot Jello in hot water. Add 2 cups cold water. Mix bananas and crushed pineapple (save juice) into Jello. Pour into a 9 x 13 inch pan and sprinkled 2 cups marshmallows over top. Refrigerate until set. Mix all together and cook until thick: 1/2 c. sugar
2 tbsp. flour
1 egg
1/2 c. pineapple juice
When thick, remove from heat and add: 2 tbsp. butter
1 (3 oz.) pkg. cream cheese
Cool. When cool add 1 small carton of Cool Whip and spread over thickened Jello. Sprinkle with ground nuts, coconut or cherries for color.
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