1 lb. can apricots, cut & drained (save juice)
1 lb. can crushed pineapple, drained (save juice)
2 (3 oz.) pkgs. orange Jello
2 c. hot water
1 c. juice from fruit
1 c. miniature marshmallows

When Jello is partially set, add fruit and 1 cup miniature marshmallows. Let set.

TOPPING:

Cook together:
2 tbsp. flour
1/2 c. sugar
1 egg
1 c. fruit juice
2 tbsp. butter

Cook over low heat until thickened. Let cool.

Beat 1 (3 oz.) package cream cheese until creamy. Beat cheese and cooled topping together. Fold in 1/2 pint Cool Whip. Spread on top of salad and sprinkle with grated nuts.