1 (14 1/4 oz.) can pineapple slices
1 (1 lb. 14 oz.) can apricots
2 (3 oz.) pkgs. orange Jello
2 c. boiling water
14 marshmallows

TOPPING:

1 c. juice
1/2 c. sugar
1 egg, beaten
2 heaping tbsp. flour
1 tsp. butter
1 c. heavy cream
1/2 c. grated Longhorn cheese

Drain juice from pineapple and apricots and mix together, reserve for topping. Pour boiling water over Jello in 2 quart utility dish. Stir until dissolved.

When Jello becomes congealed, add the apricots, pineapple and marshmallows, all cut fine. Chill until firm and then spread with topping.

Topping: Combine juice with remaining topping ingredients in a 1 quart sauce maker. Cook until thick. Cool and then add whipped cream. (Can use Cool Whip.) Spread on salad and sprinkle with grated cheese. 12-15 servings.