1 (1 lb.) can apricots
1 (1 lb.) can crushed pineapple
2 (3 oz.) pkgs. orange Jello
2 c. hot water
1 c. combined apricot and pineapple juice
3/4 c. miniature marshmallows

Drain fruit and reserve juice. Dissolve Jello in hot water and add 1 cup juice. Chill until slightly thickened. Fold in fruits and marshmallows and chill until firm. Spread with the following topping.

TOPPING:

1/2 c. sugar
3 tbsp. flour
2 tbsp. butter
1 egg slightly beaten
1 env. whipped topping mix (prepare according to pkg. directions)
Or 2 c. whipped cream or Cool Whip
3/4 c. grated Cheddar cheese

Combine sugar and flour; blend with eggs and juice. Cook over low heat until thick stirring constantly. Remove from heat, stir in butter and cool. Fold in whipped cream and spread over congealed salad. Sprinkle top with grated cheese.