1 can (29 oz.) apricots (drain, save juice), diced
1 can (29 oz.) crushed pineapple (drain, save juice)
2 pkgs. sm. Jello
2 c. hot water
1 c. combined apricot and pineapple juice
3/4 c. bite size marshmallows

Drain and chill fruit. Dissolve Jello in hot water. Add 1 cup saved juice. Chill until slightly congealed. Fold in fruit and marshmallows. Pour into 9x13 pan. Chill until firm.

TOPPING:

1 c. sugar
6 tbsp. flour
2 eggs
2 tbsp. butter
1 (8 oz.) pkg. Cool Whip
2 c. combined juice or can use just pineapple juice

Cook custard and let cool. Then add Cool Whip and mix, then spread on top of Jello mixture. Top with 1 cup shredded Cheddar cheese. Chill.

Ann Sonntag