2 sm. pkgs. orange Jello, dissolved in 2 c. hot water
1/2 c. apricot juice
1/2 c. pineapple juice
2 1/2 c. crushed pineapple
3 1/2 c. chopped apricots
1 c. mini marshmallows

Mix and let set until firm.

TOPPING:

1 egg
3 tbsp. flour
1/2 c. pineapple juice
1/2 c. apricot juice
1/2 c. sugar
1 tbsp. butter

Cook until thick, stirring constantly. Cool. Fold in 1/2 pint whipped cream and spread on top of fruit and Jello. Cut into squares to serve on lettuce leaf.