1 can (29 oz.) apricots, drained and mashed
1 can crushed pineapple (29 oz.)
2 sm. pkg. orange jello
2 c. hot water
1 c. combined apricot and pineapple juice
1 c. miniature marshmallows

Drain and chill fruits; save juice. Dissolve gelatin in boiling water. Add 1 cup fruit juice, but save the rest of the juice for topping. Chill until slightly congealed. Fold in fruit and marshmallows. Pour into large pyrex dish. Chill until firm. Spread with fruit-cheese topping.

TOPPING:

1/2 c. sugar
3 tbsp. flour
1 c. fruit juice
1 egg, well beaten
2 tbsp. butter
1 c. Cool Whip
3/4 c. grated cheese

Cook sugar, flour, egg and juice in double boiler until thick and firm. Spread over chilled jello. Sprinkle cheese and chill.