1 (17 oz.) can apricots, drained & chopped fine
1 lg. can crushed pineapple, drained
2 pkgs. orange flavored gelatin
2 c. hot water
1.c apricot juice
1 c. miniature marshmallows

Keep apricot and pineapple juice separate. Chill fruit, dissolve gelatin in hot water. Add the apricots, pineapple and marshmallows. Chill until firm. Then add topping.

APRICOT SALAD TOPPING:

1/2 c. sugar
3 tbsp. flour
1 egg, slightly beaten
1 c. pineapple juice
1 c. whipping cream, whipped (or Cool Whip)

Combine sugar and flour, blend in egg and butter. Add pineapple juice and cook over low heat, stirring constantly until thickened. Let cool thoroughly, fold in whipped cream and spread over congealed salad, chill.