2 lg. pkgs. apricot Jello
1 can crushed pineapple
2 cans apricots
Mini-marshmallows
1/2 c. sugar
2 tbsp. flour
1 c. fruit juice
1 egg, beaten
2 tbsp. butter
Cool Whip

Drain pineapple and apricots. Save juice. Dissolve Jello in 4 cups boiling water. Reserve 1 cup juice. Add water to remaining juice to make 3 cups liquid. Mix Jello, juice, pineapple and apricots. Top with marshmallows. Refrigerate until set.

FROSTING: Combine all ingredients except Cool Whip. Cook until thick. Cool then fold in Cool Whip. Frost Jello salad. May sprinkle with grated cheese if desired.