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LAYERED APRICOT SALAD

1 large or 2 small boxes
orange jello
1 can crushed pineapple
1 can apricots
2 c. small marshmallows
1/2 c. sugar
2 Tbsp. flour
1 well beaten egg
2 Tbsp. margarine
8 oz. whipped topping
1 c. grated cheese (optional)

Drain fruit, saving juice, and chop apricots. Dissolve
jello in 2 cups boiling water. Add 1 cup juice (reserve 1 cup
for filling) to jello. If not enough juice, add water until it
measures 1 cup. Chill until consistency of egg white; then add
pineapple and apricots. Pour into 9 x 13-inch pan. Cover with
marshmallows and chill.
Combine reserved juice, egg, sugar and flour. Cook over
low heat, stirring constantly until thick. Add margarine and
cool. Fold in whipped topping and spread over firm jello. If
desired, top with grated cheese.

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