1 can cut peaches
1 lg. can crushed pineapple
6 oz. orange gelatin
1 1/2 c. boiling water
1 1/2 c. miniature marshmallows

Drain the peaches and pineapple and save the combined juices for the topping. Dissolve jello in hot water; add peaches and pineapple. Mix well. Arrange marshmallows on top of mixture after it is in a 9x13x2 inch pan. Refrigerate.

TOPPING:

1/2 c. sugar
3 tbsp. flour
1 egg, slightly beaten
1 c. combined juices
2 tbsp. butter
3/4 lg. tub Cool Whip

Combine sugar, flour; gradually beat in egg. Stir in juices. Cook over low heat until thickens. Stir constantly. Remove from heat, stir in butter. Cool. Fold in Cool Whip and spread over firm gelatin. Slice into squares. Refrigerate leftovers.