1 (1 lb.) can apricot halves
Water
1 (3 oz.) pkg. orange gelatin
3/4 c. cold water
1 (8 1/4 oz.) can crushed pineapple, undrained
1 c. miniature marshmallows
2 tbsp. sugar
1 tbsp. cornstarch
1 egg, slightly beaten
1/2 c. whipping cream, whipped
1/4 c. chopped pecans

Drain apricots, reserving liquid. Set 2/3 cup liquid aside. Add water to remaining liquid to measure 3/4 cup. Bring to boil. Remove from heat; add gelatin, stirring to dissolve. Add cold water and undrained pineapple. Chill until slightly thickened. Cut up apricots; fold into gelatin along with marshmallows. Turn into 9 inch square pan. Chill until set. In saucepan, combine sugar and cornstarch; stir in reserved 2/3 cup apricot liquid and egg. Cook over low heat, stirring, until thickened. Chill. Fold into whipped cream. Spread over gelatin; top with pecans. Refrigerate at least 4 hours. Yield: 9 servings.