6 oz. pkg. orange or apricot Jello
3 1/2 c. boiling water
8 oz. can crushed pineapple, undrained
29 oz. can apricots or peaches
1 to 2 c. miniature marshmallows
Water
2 tbsp. flour
1 egg
2 tbsp. butter
1 env. dessert topping mix

Dissolve Jello in boiling water. Add pineapple. Drain apricots, reserving juice. Cut up apricots and add to Jello. Pour into 13 x 9 inch pan. Sprinkle with marshmallows 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 topping as directed on package. Fold cooked mixture into topping and spread on salad. Cut into squares.