1 lg. can apricots, drained and chopped 1 can crushed pineapple, drained
2 (3 oz.) pkg. orange Jello
2 c. boiling water
1 c. combined juice (from fruits)

Chill drained fruit. Dissolve Jello in boiling water, add fruit juice. Chill until slightly set. Fold in fruit. Pour into 9 inch square pan which has been rinsed with cold water. Chill.

TOPPING:

1/2 c. sugar
3 tbsp. flour
1 egg, slightly beaten
2 tbsp. butter
2 c. Cool Whip
1 c. juice

Combine sugar and flour, blend in egg. Gradually stir in juice. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in butter; cool. Fold in Cool Whip and spread over chilled gelatin. The gelatin may be made a day ahead, but the topping must be made the same day it is served.