1 (17 oz.) can apricots, drained and chopped into sm. pieces (reserve juice)
1 lg. can crushed pineapple, drained (reserve juice)
2 pkg. orange Jello
2 c. hot water
1 c. apricot juice
1 c. miniature marshmallows

TOPPING:

1/2 c. sugar
1 egg, slightly beaten
1 c. pineapple juice
3/4 c. grated cheddar
3 tbsp. flour
2 tbsp. butter
1 c. whipping cream, whipped

Keep apricot and pineapple juice separate. Chill fruits. Dissolve gelatin in hot water. Add apricot juice and fold in chopped apricots, pineapple, and marshmallows. Pour into 9 x 9 or 7 x 11 inch size Pyrex dish and chill until firm.

Combine flour and sugar. Blend in egg and melted butter. Add juice and cook over low heat until thick. Cool. Fold in whipped cream and spread over salad that has been congealed. Spread on top and cheese and chill thoroughly.