1 pkg. lemon Jello
1 pkg. orange Jello
2 c. hot water
1 1/2 c. apricot juice
1 (#2) can crushed pineapple, drained, but save juice
1 (#2 1/2) can apricots, cut in sm. pieces and drained
1 c. sm. marshmallows

Dissolve Jello in hot water. Add apricot juice. Cool until this thickens slightly. Add fruit and marshmallows. Pour into a 9x13 inch pan or dish. Refrigerate until firm.

TOPPING:

1 egg
2 tbsp. flour
2 tbsp. butter
1/2 c. sugar
1 c. pineapple juice

Combine and cook over slow heat, stirring constantly, until thick. Cool. Combine with 8 oz. Cool Whip and spread on fruit salad. May sprinkle with grated cheese, coconut or nuts.