15 oz. apricots, drained and chopped *reserve juice
20 oz. crushed pineapple, drained *reserve juice
6 oz. orange Jello
2 cups boiling water
3/4 cup mini marshmallows
- Dissolve Jello in water and add 1 cup of the reserved juice. Chill until slightly thickened.
- Fold in fruit and marshmallows. Pour into lightly greased 7x11 pan. Chill until firm and spread with fruit topping.
1/3 cup sugar
3 T. flour
1 egg, lightly beaten
1 cup reserved juice
2 T. butter
half of 8 oz. container Cool Whip
- Combine sugar, flour, egg and juice in a small saucepan. Cook over low heat until thickened, stir in butter. Cool and fold in Cool Whip.
- Spread over Jello and chill until firm.
*The reserved fruit juice should be 2 cups total. Make note that 1 cup is used in the jello and the other cup is used in the topping.