1 can (29 oz.) apricots, drained & finely cut
1 can (29 oz.) crushed pineapple, drained
2 pkg. orange flavored Jello
2 c. hot water
1 c. combined apricot & pineapple juice
3/4 c. miniature marshmallows

Drain and chill the fruits, reserve juice. Dissolve Jello in boiling water. Add 1 cup fruit juice (reserve remaining juice for topping). Chill until slightly congealed. Fold in fruit and marshmallows. Pour into cold water rinsed 11 x 7 x 2 inch dish. Chill until firm and spread with fruit cheese topping.

FRUIT CHEESE TOPPING:

1/2 c. sugar
3 tbsp. all-purpose flour
1 egg, slightly beaten
1 c. combined pineapple & apricot juice
2 tbsp. butter
1 c. whipping cream, whipped
3/4 c. grated cheddar cheese

Combine sugar and flour; blend in beaten egg. Gradually stir in juices and cook over low heat until thickened, stirring constantly. Remove from heat, stir in butter. Cool. Fold in whipped cream and spread over chilled gelatin layer. Sprinkle top with grated cheese. Chill.

To serve, arrange squares of salad on lettuce. Serves 12.