6 oz. pkg. orange gelatin
3 1/2 c. boiling water
8 oz. can crushed pineapple, undrained
29 oz. can apricots
1-2 c. miniature marshmallows
Water
1/2 c. sugar
2 tbsp. flour
1 egg
2 tbsp. butter
1 envelope dessert topping mix

Dissolve gelatin in boiling water. Add pineapple. Drain apricots, reserving juice. Cut up apricots and add to gelatin. Pour into 9x13 inch pan. Sprinkle with miniature marshmallows and chill until firm. Add water to reserved apricot juice to measure 1 cup.

Combine juice mixture, sugar, flour and egg. Cook together until boiling. Boil 1 minute. Add butter and stir until melted. Cool. Prepare dessert toppings as directed on package. Fold cooked mixture into topping and spread on salad. chill. Cut into squares.