1 lg. can apricots, cut fine
1 lg. can crushed pineapple
2 sm. oranges or orange pineapple Jello
2 c. boiling water
1 1/2 c. liquid (juice & water)
1 c. marshmallows

TOPPING:

1/2 c. sugar
3 tbsp. flour
1 c. fruit juice
1 egg
2 c. Cool Whip or whipped cream

Drain apricots and pineapple, saving juice. Reserve 1 cup juice for topping. Dissolve Jello to boiling water. Add marshmallows and stir to soften some. Add water to remaining juice to equal 1 1/2 cups and add to Jello. Stir in fruit. Chill until set.

In saucepan mix sugar and flour. Mix in egg. Add 1 cup juice and mix well. Cook until thick. Cool. Stir in Cool Whip and spread on Jello. If desired, sprinkle on grated Cheddar cheese. Dish size 9 x 12 inches, approximately.

Serves 15-20.