2 (17 oz.) cans apricots, drained and finely cut
1 (20 oz.) can crushed pineapple, drained
2 pkgs. orange Jello
2 c. hot water
1 c. combined apricot and pineapple juice
3/4 c. miniature marshmallows

Mix and put into 9x13 pan. Chill until firm.

Spread with fruit cheese topping. 3 tbsp. flour 1 egg, slightly beaten 1 c. combined pineapple and apricot juice 1 tbsp. lemon juice 2 tbsp. butter 1 c. whipping cream, whipped 3/4 c. grated Cheddar cheese

Combine sugar and flour and blend in eaten egg. Gradually stir in juices. Cook over low heat until thickened, stirring constantly. Remove from heat, stir in butter. Cool. Fold in whipped cream. Spread over gelatin layer. Sprinkle cheese on top.