1 lg. can apricot (finely cut)
3/4 c. marshmallows, cut into pieces
1 c. combined juices
2 c. hot water
1 lg. can crushed pineapple
2 pkg. orange Jello

Drain and chill fruit - reserve juices. Dissolve Jello in 2 cups hot water. Add 1 cup fruit juice. Refrigerate until slightly jelled. Add fruit and marshmallows. Pour into pan 11 1/2 inches square.

DRESSING:

1/2 c. sugar
1 egg
2 tbsp. butter
1 c. whipping cream, whipped
3 tbsp. flour
1 c. fruit juice
3/4 c. grated cheese

Combine sugar and flour. Blend in egg and stir in juices (pineapple and apricot from apricot-pineapple Jello salad recipe). Cook over low heat. Add butter and cool. Then fold in whipping cream. Spread on top of chilled Jello. Sprinkle grated cheese over top. Can use coconut if using as dessert.