3 1/2 c. boiling water
2 boxes orange Jell-O
16 large marshmallows
1 large can pineapple (reserve juice)
1 large can diced apricots

Dissolve Jell-O and marshmallows in boiling water. Let set until a soft jell in refrigerator. Then add drained pineapple and apricots; may add some sugar, if desired. Mix all together and place in refrigerator until set.

Topping:

2 tbsp. flour
1/2 c. sugar
pinch of salt
1 egg, well beaten
1/2 c. reserved pineapple juice
8 oz. Cool Whip

Cook flour, sugar, salt and egg until thickened. Add pineapple juice and let cool. Stir in Cool Whip and put on top of Jell-O mixture. Good salad.