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2 pkg. lemon jello
1 c. miniature marshmallows
1 (No. 2 1/2) can apricots
1 (No. 2) can crushed
2 c. boiling water

1 c. pineapple juice
1 egg
1/2 c. sugar
3 Tbsp. flour
2 Tbsp. butter or margarine
1 pkg. Dream Whip

Salad: Dissolve jello and marshmallows in 2 cups
boiling water. Drain juice from apricots, adding enough water
to make 2 cups. Add to mixture and chill until shaky. Drain
pineapple, reserve juice for topping. Dice apricots, add
apricot and drained pineapple to jello. Chill until firm in a
9 x 13-inch dish. Spread with topping. Garnish with chopped
nuts or grated cheese.
Topping: Combine sugar, flour and beaten egg in sauce-
pan. Add pineapple juice. Cook over low heat until mixture
thickens, stirring constantly. Add butter; stir it until
melts. Cool topping before spreading on jello.

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