1 (#2 1/2) can apricots, drained and finely cut, chilled
1 (#2) can crushed pineapple, drained and chilled
2 pkg. Jello, lemon and orange
2 c. boiling water
1 c. combined apricot and pineapple juice
1 c. miniature marshmallows

Dissolve Jello in boiling water. Add fruit juice. Chill until slightly congealed. Fold in fruit and marshmallows. Pour into 12 x 8 x 2 inch dish. Chill until firm.

TOPPING:

1/2 c. sugar
3 tbsp. flour
1 egg, slightly beaten
2 tbsp. butter
1 c. whipped cream
3/4 c. shredded cheese
1 c. combined apricot and pineapple juice
1 tbsp. lemon juice

Combine sugar and flour; blend in the egg. Gradually stir in the juice. Cook over low heat until thickened, stirring constantly.

Remove from heat and stir in the butter. Cool, then fold in the whipped cream and spread over gelatin. Sprinkle top with cheese. Keep refrigerated until served.