3/4 c. miniature marshmallows
3/4 c. butter
4 tbsp. sugar and scant 1 c. sugar
2 sm. pkgs. of apricot Jello
2 1/2 c. thin pretzels, crushed med. fine
1 (8 oz.) cream cheese
1 sm. carton of Cool whip
3 c. chilled apricots or peaches

Mix Jello according to directions on box. Refrigerate until it is set enough to add fruit and marshmallows without them sinking to bottom of pan. WHILE JELLO IS SETTING, GET REST OF MIXTURE READY.

Cream sugar and butter. Mix with pretzels. Pat lightly into a buttered 9 x 13 inch pan. Bake for 10 minutes at 350 degrees.

Cream package cream cheese with a scant cup of granulated sugar. Fold in a small carton of Cool Whip. Spread cream cheese mixture over cooled crust.

If Jello has set enough by this time to add the fruit and marshmallows, do so and spread all the mixture over the top of the cream mixture. Refrigerate overnight or until firm. Use as a salad or dessert.