1 (#2 1/2) can apricots, drained and finely cut (30 oz.)
1 (#2) can pineapple (crushed), drained (20 oz.)
2 pkgs. orange Jello (3 oz. each)
2 c. boiling water
1 c. combined apricot and pineapple juice - save 1 cup (for topping)
1 c. mini marshmallows

Chill drained fruit. Dissolve Jello in boiling water. Add fruit juice. Chill until slightly congealed. Fold in fruit and marshmallows. Pour into 11x7x2 inch pan, rinsed with cold water. Chill until firm. Add topping.

TOPPING:

1/2 c. sugar
3 tbsp. flour
1 egg, slightly beaten
2 tbsp. butter
1 c. whipped cream
3/4 c. mild Cheddar cheese
1 c. combined pineapple and apricot juice

Combine sugar and flour, blend in egg. Gradually stir in juice. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in butter, cool. Fold in whipped cream and spread over chilled Jello and fruit. Sprinkle top with grated cheese.

Gelatin salad may be made ahead of time, but topping just before serving.