1 (#2 1/2) can apricots, drained and finely cut
1 (#2) can crushed pineapple, drained
2 pkgs. orange jello
2 c. boiling water
1 c. combined apricot and pineapple juice
1 c. miniature marshmallows

Chill fruits; dissolve jello in hot water. Add fruit juice; chill until cooled. Fold in fruit and marshmallows. Pour into 11x7x2 baking dish. Chill until firm.

TOPPING:

1/2 c. sugar
3 tbsp. flour
1 egg, slightly beaten
2 tbsp. butter
1 c. combined apricot and pineapple juice
1 c. whipped cream
3/4 c. grated cheddar cheese

Combine sugar and flour; add egg. Gradually stir in juice. Cook over low heat until thickened. Remove from heat and stir in butter; cool. Fold in whipped cream and spread over chilled jello layer. Sprinkle top with cheese. Jello may be made the day ahead, but the topping must be made the day it is served. Serves 12.