• 1 can(29 oz.)apricots, drained and finely cut
  • 1 can(29 oz.)crushed pineapple, drained
  • 1 pkg. (6 oz.)orange gelatin
  • 2 cups boiling water
  • 1 cup combined apricot and pineapple juices
  • 3/4 cup miniature marshmallows
  • Topping:
  • 1/2 cup sugar
  • 3 tbsps. flour
  • 1 egg, slightly beaten
  • 1 cup combined apricot and pineapple juices
  • 2 tbsps. butter
  • 1 cup whipping cream, whipped
  • 3/4 cup grated cheddar cheese


Drain and chill fruits, reserving juice. Dissolve gelatin in boiling water. Add 1 cup fruit juices(reserve remaining fruit juices for topping). Cool until slightly congealed. Fold in fruit and marshmallows. Pour into cold water-rinsed 11x7x2-inch dish and chill until firm. Spread with topping.

Combine sugar and flour and blend in beaten egg. Gradually stir in fruit juices. Cook over low heat until thickened, stirring constantly. Remove from heat. Stir in butter. Cool. Fold in whipped cream and spread evenly over chilled gelatin mixture. Sprinkle with grated cheese. Chill. Serves 12.

Note: Here are some variations---No. 2 or NO. 2 1/2 size cans of apricots and pineapples, apricots are mashed instead of finely chopped, marshmallows are eliminated, 2 tablespoons flour in the topping, Cool Whip or prepared Dream Whip are substituted for whipping cream, American cheese instead of cheddar cheese, a 13x9-inch pan is used.

Mandarin oranges can be substituted for the pineapple.

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Submitted 6/13/05.
Source: Best Recipes: Oct. '92
Submitted By: Linda Wilson
Apricot Cheese Delight