2 pkg. orange Jello (3 oz.)
2 c. hot water
12 lg. marshmallows, cut or 120 sm.
1 short can crushed pineapple, drained, save juice until later
1 c. apricot nectar
1 egg
1/2 c. sugar
3 tbsp. flour
1/2 c. apricot nectar
1 c. Cool Whip
Grated Cheddar cheese

Dissolve Jello in water. Add marshmallows. Add apricot nectar. Let set. In pan put egg, sugar, flour and rest of nectar and juice from drained pineapple. Cook over slow heat. Cool and add Cool Whip. Spread on top. Cover with grated Cheddar cheese in 9 x 13 inch pan.