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Jello 60

Jello 60 is built on Hot Water, Sugar, Flour, Butter, and Cream Whipped. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 1/2 cup
• 3 tbsp
• 2 tbsp
• 1 cup
• 1/4 cup

Method (preview)

1. 1

   Drain fruits, reserving syrup. Cut apricots into small pieces.

2. 2

   Dissolve gelatin in hot water. Add 1 1/2 cups syrup from fruits.

3. 3

   Cool. Add fruit and nuts. Pour into lightly oiled 9x13 inch pan.

4. 4

   Chill until firm. Mix sugar, vinegar, flour,egg and one cup syrup.

5. 5

   Cook, stirring constantly, until thickened.

6. 6

   Add butter.

7. 7

   Cool.

8. 8

   Whip cream and fold in.

9. 9

   Spread over gelatin layer and sprinkle with cheese.

10. 10

    Refrigerate.

11. 11

    Can be made days ahead.

12. 12

    Cut into squares and arrange on lettuce on large tray for buffet.