1 sm. pkg. orange Jello dissolved in
1 c. boiling water

1/2 c. pineapple juice
1/2 c. apricot juice
1 c. miniature marshmellows
1 (#303) can apricots - cut up
1 (#303) can drained crushed pineapple

Set until firm.

TOPPING FOR SALAD:

1/2 c. pineapple and apricot juice, combined
1/2 c. sugar
2 tbsp. flour
2 tbsp. butter
1 beaten egg

Cook until thick - cool - add 1 cup whipped cream. Spread over Jello and top with grated American cheese.

Set 6 hours or overnight.