2 boxes orange Jello
1 can crushed pineapple (drain and save juice)
1 can apricots (drain and save juice)
1 c. miniature marshmallows

Dissolve Jello in 2 cups hot water, then add 1 cup cold water. When dissolved good. Add drained pineapple and cut up apricots and marshmallows. Put in large dish and let congeal.

TOPPING:

2 tbsp. butter
2 tbsp. flour
1/2 c. sugar
1 egg
1 c. juice from pineapple and apricots

Mix all together and cook until thick; let cool completely. Whip 1 box whipping cream and fold into mixture above. Spread over congealed salad and sprinkle with grated cheese.