2 pkgs. orange Jello
2 c. boiling water
2 c. mixed pineapple and apricot juice
1 lg. can apricots, drained and diced
1 lg. can pineapple (crushed), drained
1-2 c. marshmallows

Dissolve Jello in boiling water. Add 1 cup juices, apricots, pineapple, and marshmallows in a pan over medium heat until marshmallows melt. Put in 9 x 13 inch pan. Chill until firm.

TOPPING:

1 c. Cool Whip
3 tbsp. flour
1/3 - 1 c. sugar
1 c. mixed apricot/pineapple juice
1 egg, beaten
3 tbsp. butter
Grated Parmesan cheese

Combine flour and sugar. Add remaining 1 cup juices slowly. Cook until thickened. Add beaten eggs slowly. Cook one minute. Add butter. Remove from heat; cool. Fold in Cool Whip. Spread over gelatin. Sprinkle with grated cheese. Cannot be unmolded - too heavy with fruit. Keep chilled.