2 (3 oz.) boxes apricot gelatin
2 c. boiling water
1 c. cold water
1 (16 oz.) can apricots, sliced
1 c. juice from apricots
20 oz. can crushed pineapple, drain and reserve juice

Dissolve gelatin in boiling water. Stir in cold water. Add sliced apricots, apricot juice and crushed pineapple. Refrigerate until set (several hours or overnight).

TOPPING:

1/2 c. granulated sugar
3 tbsp. flour
2 beaten eggs
1 c. pineapple juice
1 (12 oz.) container whipped topping