2 pkgs. orange gelatin
2 c. boiling water
1 c. juice from fruit
1 can apricot halves, chopped
1 lg. can crushed pineapple
Miniature marshmallows

Combine gelatin and water. Stir until gelatin is dissolved. Add 1 cup juice. While still hot, layer with marshmallows and fruit. Let congeal.

SAUCE:

2 tbsp. melted butter
1/2 c. sugar
3 tbsp. flour
Grated cheese
1 egg
1 c. juice from fruit
1 pt. whipped cream

Combine butter, sugar, flour, egg and juice. Cook until thick. Spread over congealed salad. Cool several hours. When ready to serve, whip cream and spread over top. Sprinkle with grated cheese. Yield: 3 quart mold or casserole.