2 (3 oz.) pkgs. orange Jello
2 c. boiling water
10 marshmallows, diced
2 heaping tbsp. flour
2 tbsp. butter
1/2 c. sugar
1/2 pt. whipping cream, whipped
1 lg. can crushed pineapple, well drained
1 lg. can apricots, mashed, well drained
1 egg, beaten
Cheddar cheese, grated

Drain juice from pineapple and apricots into 2 cup measuring cup. Set aside.

Dissolve Jello in 2 cups boiling water. Add 1 cup apricot/pineapple juice. Mash apricots (or put in blender). Add apricots and pineapple to Jello. Pour into 9x13 dish. Chill until set.

In small saucepan, add 1 cup apricot/pineapple juice, sugar, flour and beaten egg. Cook until thick. Cool completely. Whip cream and fold into cooked mixture. Spread over Jello mixture. Sprinkle with cheese. Chill. 18-24 servings.