1 lg. can apricots
1 med. size can crushed pineapple
2 (3 oz.) pkgs. orange Jello
2 c. boiling water
1 c. apricot-pineapple juice
3/4 c. marshmallows

Drain apricots and pineapple, saving juice. Dissolve Jello in boiling water. Add marshmallows so they melt. Add apricots, pineapple and 1 cup combined juices. Pour into 9"x13" glass baking dish and chill until set. Cover with topping.

SALAD TOPPING:

1/2 c. sugar
3 tbsp. flour
1 egg, beaten
1 c. apricot-pineapple juice
2 tbsp. butter
1 pkg. Dream Whip, prepared

Combine sugar and flour in medium saucepan. Blend in egg. Add juices and butter, stir together. Cook over low heat until thickened. Remove from heat and chill. Prepare Dream Whip as directed on package. Add to chilled mixture and whip together, spread on Jello that is set. Cover with plastic wrap and refrigerate. Cut into squares and serve on lettuce. Serves 12.