1 can (29 oz.) apricots, drained & cut up
1 can (29 oz.) crushed pineapple, drained
2 (3 oz.) pkgs. Jello, orange flavor (can use 1 of lemon flavor)
2 c. hot water
2 c. combined apricot & pineapple juice
3/4 c. miniature marshmallows

FRUIT-CHEESE TOPPING:

1/2 c. sugar
3 tbsp. flour
1 egg, slightly beaten
1 c. combined pineapple & apricot juice
2 tbsp. butter
1 c. whipped cream or 1 sm. carton Cool Whip
3/4 c. grated cheddar cheese

Drain and chill fruits. Reserve juice. Dissolve Jello in boiling water. Add 1 cup fruit juice. Chill until slightly congealed. Fold in fruits and marshmallows (may add marshmallows to hot liquid and stir to partially dissolve them). Pour into 11 x 7 x 2 inch dish rinsed with cold water or large mold. Chill until firm. Cook topping according to following directions and spread over firm salad. Sprinkle grated cheese on top. 12 servings.

DIRECTIONS FOR TOPPING: Combine sugar and flour, combine with beaten egg. Stir in juices gradually. Cook over low heat, stirring constantly, until thickened. Remove from heat. Stir in butter. Cool. Fold in whip cream. Spread over congealed salad. Sprinkle with grated cheese. Chill. To serve, cut into squares and place on lettuce leaves.