2 pkgs. (3 oz.) orange Jello (or apricot and orange)
2 c. boiling water
1 c. pineapple and apricot juice mixed
1 lg. can apricots, drained (save juice for above)
1 lg. can pineapple, diced or crushed (save juice for above)

Mix together and chill until firm.

1 c. pineapple juice and apricot juice mixed
1/2 c. sugar
1 beaten egg
2 heaping tbsp. flour
2 tbsp. butter

Cook in double boiler until thick. When cool, add 1 cup Cool Whip. Spread over Jello layer and refrigerate.