2 pkgs. apricot Jello or use favorite
2 c. boiling water
1 c. crushed pineapple, drain & save
2 c. miniature marshmallows
1/2 c. pineapple juice
1/2 c. sugar
1 beaten egg
2 tbsp. butter, melted
1 1/2 tbsp. flour
6 oz. cream cheese
1 c. sour cream or whipping cream

Pour boiling water over Jello. Stir to dissolve. Add pineapple. While hot, top with marshmallow. Pour in 9"x12" glass Pyrex. Refrigerate until firm. Melt butter, stir in flour, sugar and juice. Slowly add egg so as to not curdle. cook, stirring constantly until thickens. Beat cream cheese and sour cream. Add to above mixture. Spread over Jello.