Drain 1 (#2 1/2) can apricots and 1 (#2) can crushed pineapple, reserving 1/2 cup syrup from each for topping. Add enough water to make 2 cups. Bring to a boil and pour over 2 (3 oz.) packages orange Jello, stirring to dissolve. Add pineapple; chill until partially thickened. Dice apricots and 10 marshmallows and add to Jello. Put in 9x9x2 dish; chill. Spread with topping.

TOPPING:

Mix 1/2 cup sugar, 3 tbsp. flour and a dash of salt, and stir in fruit syrup. Cook over high heat until mixture comes to boil, stirring constantly; blend bit of hot mixture with slightly beaten egg; return to hot mixture. Add 2 tbsp. butter; cool to room temperature. Fold in 1 (8 oz.) container Cool Whip. Spread over gelatin. Sprinkle with almonds. Chill well.