1 can (29 oz.) apricots drained and finely cut
1 can (29 oz.) crushed pineapple, drained
2 sm. boxes orange Jello
2 c. hot water
1 c. apricot and pineapple juice mixed (save all the drained juices)
3/4 c. miniature marshmallows

Drain and chill fruit. Save all juices. Dissolve Jello in hot water. Add 1 cup mixed fruit juice. Chill until slightly congealed. Fold in fruit and marshmallows. Pour into cold water rinsed 11x7x2 pan. Chill until firm. Top with fruit/cheese topping.

FRUIT/CHEESE TOPPING:

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

Combine sugar and flour. Blend in beaten egg. Gradually stir in juices. Cook over low heat stirring constantly until mixture thickens. Remove from heat and stir in butter. Cool. Fold in whipped cream. Spread over Jello salad. Sprinkle with cheddar cheese. Chill.