2 pkgs. orange Jello
1 pkg. plain gelatin - 1/2 c. water
1/2 pkg. miniature marshmallows
1 lg. can apricots, drain & save juice
1 lg. can crushed pineapple, not drained

Dissolve Jello in 2 cups hot water, melt marshmallows in Jello mixture. Mash or chop apricots, add to mixture. Add pineapple. Let congeal.

TOPPING:

1/2 c. sugar
3 tbsp. flour
1 egg, slightly beaten
3 tbsp. butter
1 c. whipped cream

Mix sugar, flour and apricot juice. Add egg and butter. Cook until it thickens, stirring constantly. Let cool and add 1 cup whipped cream. Be sure it is completely cooled. Spread over top of congealed salad. Top with 1 cup crushed pecans. Let set 25 to 30 minutes. Cut in squares and serve.