Kohl's Apricot Salad

If you grew up in the Midwest, you know exactly what this is: a layered Jello salad with fruit, marshmallows, and a creamy cooked topping that shows up at every family reunion and church supper. This version uses orange Jello with canned apricots and crushed pineapple, a layer of mini marshmallows pressed into the top as it sets, and a cooked custard sauce folded with whipped topping spooned over everything. The grated Longhorn cheese on top might sound odd if you haven’t had it, but that salty, sharp bite against all the sweet fruit is what makes this salad addictive.

The cooked sauce needs your full attention. Fruit juice, flour, butter, egg, and sugar go together in a saucepan and thicken quickly, but they’ll scorch on the bottom the second you stop stirring. Keep the heat medium-low and whisk constantly until it coats the back of a spoon. Let it cool completely before folding in the whipped topping, or the heat will deflate all that fluffy volume.

Press the marshmallows into the Jello when it’s just starting to set, still jiggly but thick enough to hold them in place. Too soon and they sink; too late and they won’t stick.

Kitchen Tips

• Save the juice from both the apricots and pineapple cans. That reserved juice is what makes the cooked sauce.
• Go easy on the cheese topping. About half a cup, finely grated. Too much overwhelms the fruit. Just enough adds a savory contrast that makes people reach for a second serving.
• Chill for at least 4 hours before serving. The layers need time to firm up and the flavors meld.