1 can (1 lb. 13 oz.) apricots
1 can (1 lb. 4 1/2 oz.) pineapple chunks
2 pkgs. (3 oz. each) pineapple, and lemon Jello
2 c. boiling water
1 c. syrup drained from fruit
1/4 c. miniature marshmallows
1 egg
2 tbsp. flour
1/2 c. sugar
1 c. syrup drained from fruit
1/4 stick butter
1 c. Cool Whip
Cheddar Cheese or flaked coconut

Drain apricots, cut into quarters. Drain pineapple. Add Jello to boiling water, stir until dissolved. Cool, add 1 cup reserved syrup, the apricots, pineapple and marshmallows. Pour into 9 x 12 x 2 inch Pyrex. Chill until firm. In a sauce pan, beat eggs lightly. Add flour, sugar and remaining 1 cup syrup and butter. Cook and stir until thickened. Place wax paper over surface to prevent crust from forming. Cool. Fold in Cool Whip and spread over Jello mixture. Sprinkle cheese on top. Chill 3 hours before serving. Cut into squares. Use coconut instead of cheese for dessert.