1 (29 oz.) can apricots, finely cut, save juice
1 (29 oz.) can crushed pineapple, save juice
2 pkgs. orange jello
2 c. boiling water
1 c. combined apricot and pineapple juice
3/4 c. tiny marshmallows

Drain and chill fruit. Dissolve jello in boiling water; chill until slightly set. Add fruit and marshmallows. Pour into watered 11x7x2 pan. Chill until firm; spread with topping.

TOPPING:

1/2 c. sugar
2 tbsp. butter
1 c. mixed juices
3/4 c. grated cheddar cheese (optional)
3 tbsp. flour
1 egg, beaten
1 c. whipped cream

Combine in saucepan flour and egg. Gradually stir in juice and cook over low heat, stirring constantly until thickened. Remove from heat; stir in butter. Cool well. Fold in whipped cream and spread over jello salad. Sprinkle top with grated cheese.