1 (29 oz.) can apricots, drained and finely cut
1 (29 oz.) can crushed pineapple, drained
2 (3 oz.) pkgs. orange flavored gelatin
2 c. hot water
1 c. combined apricot and pineapple juice
3/4 c. miniature marshmallows

Drain and chill fruit, reserve juice. Dissolve gelatin in boiling water. Add 1 cup fruit juice, reserve remaining juice for topping. Chill until slightly congealed. Fold in fruit and marshmallows. Pour into an 11 x 7 x 2 inch glass dish. Chill until firm. Spread with fruit cheese topping.

TOPPING:

1/2 c. sugar
3 tbsp. flour
1 egg, slightly beaten
1 c. mixed fruit juice
1/2 c. whipped cream (1 pkg. Dream Whip)
3/4 c. cheddar cheese, grated

Combine all ingredients except whipped cream and cheese. Cook until thick. Cool. Fold in whipped cream and spread over gelatin mold. Sprinkle with grated cheese and chill overnight. Serves 10 to 12.

ICING:

1/4 c. Crisco (4 tbsp.)
1/4 c. butter (4 tbsp.)

Beat together for 4 minutes. Add:

Beat 4 minutes. In saucepan put 1/2 cup milk and 2 tablespoons flour to make white sauce, cool and add to above. Beat 4 minutes. Add 1 teaspoon vanilla and blend.