1 sm. pkg. lemon Jello
1 lg. can apricots, diced
1 (#2) can crushed pineapple, drained
1 sm. pkg. orange Jello
1 1/2 c. apricot juice

Heat apricot juice with enough water to make 2 cups. Mix with Jellos. When dissolved, add apricots and pineapple. Refrigerate until set.

TOPPING:

1 egg
1 tbsp. sugar
1 tbsp. cornstarch
1/2 c. heated pineapple juice

Slowly stir juice into rest of ingredients and cook until thickened. Cool. Beat 1/2 cup whipped cream and fold into cool sauce. Spread on set Jello.