1 (29 oz.) can apricots, drained (reserve juice) & finely chopped
1 (29 oz.) can crushed pineapple, drained (reserve juice)
2 pkg. orange gelatin
2 c. hot water
3/4 c. miniature marshmallows

Drain fruit and chill; reserving juice. Dissolve gelatin in boiling water; add 1 cup juice, chill until slightly thickened; add apricots and pineapple. Pour into 11 x 9 inch shallow dish. Chill until firm.

TOPPING:

1/2 c. sugar
3 tbsp. flour
1 egg, slightly beaten
3/4 c. grated Cheddar cheese
1 c. pineapple-apricot juice
2 tbsp. butter
1 c. whipped topping (preferably Dream Whip)

Combine sugar and flour; blend in beaten egg. Gradually stir in juice. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in butter; cool. Fold in whipped cream and spread mixture over gelatin. Sprinkle with cheese. Chill.