Apricot Jell-o Salad

Maybe we should talk a little bit more about can sizes.

I’d mentioned previously that three-digit can numbers, like the #303 can, are really diameter measurements of the can end (the first digit being inches and the last two being sixteenths of an inch). That’s the way the Can Manufacturer’s Institute measures cans. But single-digit can designations also exist, with sizes that were hypothetically designed to correspond with the volume of room-temperature water that it would take to fill the can. The #2 can listed below is supposed to hold 20 ounces.

If you’re not familiar with Dream Whip, visit our discussion of it in the recipe for strawberry bavarian.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Apricot Jell-o Salad

Add 2 cups hot water to 2 boxes apricot Jell-o. Stir till dissolved, then add 2 cups cold water. Add one No. 2 can crushed pineapple, drained; 2 large sliced bananas; and 1 cup small marshmallows. Set till firm.

Add the following topping:

Cook together till thick: 1/2 cup pineapple juice; 1 egg, slightly beaten; 1/2 cup sugar; 2 Tbsp. flour and 2 Tbsp. butter. Remove from heat and add 1/4 cup Philadelphia Cream Cheese. Stir till melted; let cool. Prepare Dream Whip according to directions on package and fold in cooked mixture. Spread over Jell-o. More dessert than salad.

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