1 (29 oz.) can apricot halves
1 (29 oz.) can crushed pineapple
2 pkgs. orange Jello
2 c. hot water
1 c. apricot & pineapple juice
1 c. sm. marshmallows

Combine Jello, water and juice together. Chill slightly, add apricots, pineapple and marshmallows. Pour in 9"x13" pan.

SAUCE:

1/2 c. sugar
3 tbsp. flour
1 egg, beaten slightly
1 c. apricot & pineapple juice
2 tbsp. butter
1 c. cream, whipped
3/4 c. grated cheese

Combine sugar and flour. Add beaten egg and then beat well. Add juices. Cook in double boiler until thick. Add butter, then cool. When cool, fold in whipped cream, pour over first layer. Sprinkle with 3/4 cup grated cheese. Chill overnight until firm.