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APRICOT JELLO SALAD

2 small pkg. apricot Jell-O, dissolved
2 c. boiling water
1 c. miniature marshmallows
1 c. crushed pineapple (reserve juice)
3 mashed bananas
1 c. water

Mix together in 13 x 9 baking dish. Let congeal.

Topping:
reserved pineapple juice plus enough orange juice to make 1 c. liquid
2 Tbsp. flour
2 Tbsp. butter
1/2 c. sugar
1 egg, beaten

Mix ingredients. Bring to a slow boil and let thicken, stirring
constantly. Add 1 package softened cream cheese; blend into mixture.
Let cool. Fold in 1 cup whipping cream (whipped). Spread over the
top of the salad. Keep refrigerated.

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