1 lg. can apricots (drained cut fine)
1 lg. can pineapple (crushed drained)
1 pkg. orange gelatin (regular size)
2 c. hot water
1 c. combined apricot and pineapple juice
3/4 c. miniature marshmallows

Drain and chill the fruits. Reserve juice. Dissolve gelatin in boiling water. Add 1 cup fruit juice. Reserve remaining juice for topping. Chill until slightly congealed. Fold in fruit and marshmallows. Pour into 11 x 7 x 2 inch baking dish that has been rinsed in cold water. Chill until firm. Spread with Fruit Cheese Topping.

FRUIT CHEESE TOPPING:

1/2 c. sugar
3 tbsp. flour
1 beaten egg
1 c. combined juices
1 c. whipping cream (whipped)
3/4 c. shredded Cheddar cheese (mild or medium)

Mix sugar and flour, add beaten egg and juice. Cook over medium heat in heavy pan, stirring constantly, until thickened. Add 2 tablespoon butter. When cold, add whipped cream to topping, folding in carefully. Spread this over the fruit mixture and sprinkle with shredded cheese. Return to refrigerator to set.

Myrtle McGaugh