2 small pkg. orange jello
2 c. hot water
1 c. juice (from apricot and pineapple juice)
1 (No. 2 1/2) can apricots, cut
1 (No. 2 1/2) can crushed pineapple
3/4 c. miniature marshmallows

Dissolve jello and water. Add juice from fruits. Chill until slightly thickened. Fold in fruit and marshmallows. Pour into 9-inch square dish. Chill until firm.

Frosting:

1/2 c. sugar
3 tbsp. flour
1 egg, slightly beaten
2 tbsp. butter
1 c. juice (apricot and pineapple)
1 c. heavy cream, whipped

Combine sugar and flour. Add juice and egg. Cook until thickened. Add butter and cool. Fold in whipped cream. Frost salad.