1/2 lb. graham crackers, crushed
4 tbsp. melted butter

Mix the above ingredients together and press into a 12 x 8 x 2 inch greased glass baking dish.

CUSTARD SAUCE:

3 egg yolks, beaten
3 tbsp. butter
1/2 tsp. salt
1/2 c. sugar or sugar substitute equivalent, suitable for baking
3/4 c. milk, skim
1/2 c. light sour cream

Cook egg yolks, sugar or sugar substitute, butter, milk and salt in top of a double boiler until thick. Cool. Fold in sour cream. Set aside to cool.

MIX:

1 lg. can crushed pineapple, in own juice, drained
1 c. miniature marshmallows
1/2 c. cottage cheese
1/2 c. chopped nuts
2 med. cans apricots, chopped & drained
1/4 lb. American cheese, grated

Mix the above ingredients well; add the cooled custard sauce. Pour into the graham cracker crust. Chill. Serve with whipped topping, if desired.