3 c. miniature marshmallows
1 c. milk
2 eggs, beaten
1 c. heavy cream, whipped
10-12 jelly roll slices, sliced approximately 2 1/2 inches in diameter
2 c. (1 lb. can) apricot halves, drained

Melt marshmallows with milk in double boiler, stir until smooth. Gradually add eggs. Cook 3 minutes, stirring constantly. Chill. Fold in whipped cream. Arrange jelly roll slices and apricot halves to line bottom and sides of a glass bowl. Cover with marshmallow mixture. Chill and serve.