Cobble Creek Kitchen

1 large package orange jello          
1 cup crushed pineapple
2 cups boiling water              
1 cup apricot nectar(drain and save juice)              
2 bananas – sliced

Set Jello with water, add nectar, set until jelled slightly.  Add bananas and pineapple.  Pour into 8 x 12 pan.  Add 1 layer miniature marshmallows.  Pat down slightly.  Set to firm.  Spread dressing on top.


Dressing:
1 beaten egg  
½ cup apricot nectar      
4 Tablespoons flour
½ cup sugar      
½ cup pineapple juice

Cook until thick, cool and fold in ½ pint whipped cream.  Pour on top of jello.  Grate mild cheese on top.  Set in refrigerator.


Submitted by: Peggy Stevens

Categories: Peggy Stevens , Salads