2 pkgs. apricot Jello or 1 lg.
1 c. pineapple or apricot juice
1 lg. can diced pineapple
2 c. boiling water
1 lg. can apricots, mashed
40 sm. marshmallows

TOPPING:

1 c. pineapple apricot juice
2 heaping tbsp. flour
1/2 c. sugar
1 c. whipping cream, whipped

Mix Jello in hot water; add fruit, pineapple, apricots and marshmallows. Set in refrigerator until firm.

Cook topping ingredients until thick. Cool and fold in whipped cream and spread over Jello. Serves 16 to 20.