ORANGE CUSTARD GELATIN

2 small boxes gelatin, orange or apricot or combination

2 cups hot water

1 1/4 cups cold water

1 can Mandarin Oranges, drained and cut in half

1- 20 oz. can crushed or chunk pineapple, drained, reserve liquid

20 to 30 miniature marshmallows, sprinkle over top

TOPPING

1/2 cup pineapple juice

1/2 cup sugar

1 egg, beaten

2 tab. and 1 tea. flour

1 pkg. Dream Whip or 2 cups Cool Whip

2 tab. finely chopped nuts

Refrigerate gelatin until firm. With mixer, beat Dream Whip; refrigerate. Cook juice, sugar, beaten egg and flour until thick. Beat with mixer, cool and beat occasionally. Slowly, add to Dream Whip. Spread on thickened gelatin. Sprinkle nuts.

APRICOT GELATIN SALAD

6 oz. pkg. apricot or orange gelatin

2 cups boiling water

20 oz. can crushed pineapple

8 oz. pkg. cream cheese

15 oz. can apricot halves, drained and chopped

½ cup chopped walnuts

8 oz. pkg. Cool Whip, thawed

Dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. Beat cream cheese and pineapple juice until smooth. Stir in gelatin; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Add Cool Whip. Pour into a 13X9” dish. Sprinkle with additional walnuts if desired.