2 sm. boxes apricot gelatin
3 c. boiling water
1 c. cold water
1 c. mini-marshmallows
1 lg. can crushed pineapple (save 1 c. for topping)

Mix and congeal.

TOPPING:

1 egg, beaten
2 tbsp. flour
2 tbsp. butter
1/2 c. sugar
1 c. pineapple
1 pinch of salt
1 (12 oz.) Cool Whip

Cook until thick. Cool. Add Cool Whip. Spread on congealed salad.