1 lg. can apricots, drained & chopped
1 lg. can crushed pineapple, drained
6 oz. pkg. orange Jello
2 c. boiling water
1 c. combined juices
3/4 c. miniature marshmallows

Dissolve Jello in boiling water and add juices of apricots and pineapple. Chill until almost firm and add apricots, pineapple and marshmallows. Put in a 9"x13" cake pan and chill until firm.

FRUIT CHEESE TOPPING:

1/2 c. sugar
2 tbsp. butter
3 tbsp. flour
2 eggs
1 c. cream, whipped
1 c. combined juices
3/4 c. grated American cheese

Combine sugar, flour and blend in beaten eggs. Gradually stir in juices and cook over low heat until thickened, stirring constantly. Remove from heat. Stir in butter. Cool. Fold in whipped cream and spread over chilled Jello. Sprinkle with grated cheese. Serves 12 to 15.