2 sm. boxes orange Jello
1 med. can crushed pineapple
1 can apricots
1/2 c. sugar
3 tbsp. flour or cornstarch
1 slightly beaten egg
2 tbsp. butter
1 c. whipped cream
1 c. miniature marshmallows
Grated gouda cheese or chopped walnuts.

Drain and keep juice of pineapple and apricots. Prepare Jello in 9 x 13 pan using 2 cups boiling water and 1 cup of juice from fruit. Mix fruit and marshmallows into Jello. Chill. Mix 1/2 cup sugar, 3 tablespoons flour, 1 slightly beaten egg and remainder of juice and 2 tablespoons butter together. Cook until thick, chill. Whip together cooled topping and 1 cup whipped cream. Spread over Jello and sprinkle with cheese for salad, nuts for dessert.