1 lg. can apricot, drained and cut up
1 lg. can crushed pineapple, drained
2 pkg. orange Jello, dissolved in
2 c. hot water
1 c. juice, chilled

DRESSING:

1 c. apricot juice
1/2 c. sugar
3 tbsp. flour
1 egg, beaten
2 tbsp. butter

Put the Jello and fruit in large, long dish 9 x 13 inch. Let the Jello set firmly.

Cook the top dressing until it thickens. Cool. Add 1 small Cool Whip. Mix well. Spread over top of Jello. Grated cheese may be added for garnish.