1 (17 oz.) can apricots, drained and chopped fine
1 lg. can crushed pineapple, drained
2 pkgs. orange flavored Jello
2 c. hot water
1 c. apricot juice
1 c. miniature marshmallows

Drain fruit, keep apricot and pineapple juice separate. Chill fruit. Dissolve Jello in hot water. Add the apricot juice. Let cool and fold in apricots, pineapple and marshmallows. Chill until firm. Then add topping.

TOPPING:

1/2 c. sugar
3 tbsp. flour
1 egg, slightly beaten
2 tbsp. butter
1 c. pineapple juice
1 c. whipping cream, whipped
3/4 c. grated Cheddar cheese

Combine sugar and flour. Blend in egg and butter. Add pineapple juice and cook over low heat, stirring constantly until thickened. Let cool thoroughly. Fold in whipped cream and spread over congealed salad. Sprinkle with grated cheese and chill thoroughly. Cut in squares and serve on lettuce. Yields 12 servings.