1 lg. pkg. orange Jello
1 lg. can crushed pineapple
1 lg. can apricots, peeled

Mix Jello as per directions on box, but use some of the juice from pineapple or apricots, but save 1 cup for the sauce that goes on top of the salad.

SAUCE:

1 c. pineapple juice
1 egg, beaten until frothy
1/2 c. whipped cream
1/4 c. sugar
1 1/2 tbsp. flour

Mix juice, beaten egg, sugar and flour and cook in double boiler until thick. Then beat cream until stiff and fold into thickened mixture and spread over top of Jello.