2 (3 oz.) pkg. orange Jell-O
2 c. boiling water
1 1/2 c. cold water
1 (11 oz.) can mandarin oranges
1 (8 3/4 oz.) can apricot halves
1 c. seedless grapes (fresh or canned)
2 large bananas, sliced
Fluffy Topping
1/4 c. grated American cheese

Dissolve gelatin in boiling water; add cold water. Refrigerate until syrupy. Drain fruit, reserving 1 cup liquid. Fold fruit into gelatin mixture; pour into a 9 x 5 x 3 loaf pan or a 12 x 7 1/2 x 2-inch glass dish. Refrigerate overnight. Unmold salad and frost with Fluffy Topping. Sprinkle top with cheese.

Fluffy Topping:

6 tbsp. sugar
2 tbsp. cornstarch
1 egg, slightly beaten
1 c. reserved fruit liquid
2 tbsp. butter
1 tbsp. lemon juice
1 c. heavy cream or 1 (2 oz.) pkg. dessert topping mix

Combine sugar and cornstarch in a heavy saucepan. Blend in 1 egg, slightly beaten, and the 1 cup reserved fruit liquid. Cook, stirring constantly, over low heat until thickened. Remove from heat. Stir in butter and lemon juice. Cool. Whip cream or dessert topping mix. Fold into the cooled mixture.