1 lg. (29 oz.) can peeled apricots, cut fine, drained
1 lg. can crushed pineapple, drained
2 (3 oz.) pkg. orange Jello
2 c. hot water
3/4 c. miniature marshmallows (optional)
Grated cheese and nutmeats

Prepare Jello and let set up slightly, add fruit and marshmallows and put in 9x13 inch pan.

DRESSING:

1/2 c. sugar
3 tbsp. flour
1 egg, beaten
2 tbsp. butter
1 c. combined apricot and pineapple juices (from fruit)
1 c. cream, whipped

Combine sugar and flour in top of double boiler, blend in beaten egg and stir in combined juices and cook until thickened. Add butter and cool. Beat with mixer until fluffy and fold in whipped cream and spread on top of set Jello and fruit. Top with grated cheese and nuts. Makes a large salad.