1 lg. can apricots
1 lg. can crushed pineapple
1/3 c. sugar
3/4 c. miniature marshmallows
1 med. carton whipped topping
2 pkgs. orange Jello

Drain fruits, reserving juice; finely cut up apricots. Dissolve Jello in 2 cups boiling water. Add 1 1/2 cups reserved fruit juice. Chill. When partially set, add fruit. Thicken remaining fruit juice over heat with flour and sugar. Cool. When cool, add whipped topping and put on top of gelatin.