2 c. boiling water
1 (6 oz.) pkg. orange flavored gelatin
1 (30 oz.) can apricot halves, drained (reserve syrup)
1 (13 1/4 oz.) can crushed pineapple, drained (reserve syrup)
3/4 c. miniature marshmallows
1/4 c. sugar
1 tbsp. flour
1 egg, beaten
1 c. chilled whipping cream
Toasted coconut

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Mix apricot and pineapple syrups; reserve 1 cup. Measure remaining syrup; add enough water measure 1 cup. Stir syrup-water mixture into gelatin mixture. Refrigerate until slightly thickened, about 1 hour.

Stir apricots, pineapple, and marshmallows into gelatin mixture; pour into baking dish, 11 3/4 x 7 1/2 x 1 3/4 inches. Refrigerate until firm, about 3 hours.

Mix sugar and flour in 1 quart saucepan. Stir in reserved apricot-pineapple syrup and the egg. Heat to boiling over low heat, stirring constantly. Boil and stir 1 minute; cool.

Beat whipping cream in chilled small mixer bowl until soft peaks form. Fold into fruit syrup mixture. Spread evenly over gelatin layer. Sprinkle coconut over the top. 10-12 servings.

TIMING TIP: If you want to serve at different times, Golden Apricot Salad will hold in refrigerator up to 24 hours.