1 (29 oz.) can mandarin oranges (drain and reserve syrup)
1 (29 oz.) can crushed pineapple (drain and reserve syrup)
1 lg. pkg. orange Jello
2 c. hot water
1 c. combined fruit juices
3/4 c. mini marshmallows

TOPPING:

1/2 c. sugar
3 tbsp. flour
1 c. combined fruit juices
1 egg, slightly beaten
2 tbsp. butter
1/2 c. shredded Cheddar cheese
1 c. whipped cream or Cool Whip

Chill fruits. Dissolve Jello in hot water. Add 1 cup fruit juices, reserving remaining juice for topping. Chill until slightly congealed. Fold in fruits and marshmallows. Pour into 13x9 inch pan and chill until firm. Set aside.

Make topping by combining sugar and flour and blending in eggs. Gradually stir in juices. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in butter. Cool completely. Fold in whipped cream. Spread onto Jello mixture and sprinkle with cheese.