JELLO:

2 cans crushed pineapple, drained (save juice)
2 cans mandarin oranges, drained (save juice)
2 lg. pkg. orange Jello
2 c. marshmallows
1 c. Cheddar cheese

TOPPING:

3/4 c. sugar
1 tbsp. flour
2 eggs, slightly beaten
2 c. juice

JELLO: Dissolve Jello in 4 cups hot water. Stir in marshmallows until almost melted. Add 2 cups cold water, and pour into 9x13 inch pan. Chill until firm.

TOPPING: Cook over medium heat until thick and clear. Remove pan from burner and mix in 2 teaspoons butter. Cool completely. Fold in 2 cups whipped cream. Spread top with cheese and nuts.