Wonderful to do the day before.
| 1 | lge. | can Apricot halves, drained (keep) |
| 1 | lge. | can crushed Pineapple, drained (keep) |
| 1 | pkg. | Orange Jello (6oz. pkg) |
| 2 | C. | boiling water |
| 1 | C. | Syrup from apricots and pineapple |
| 3/4 | C. | Mini Marshmallows |
| 1/2 | C. | Sugar |
| 3 | Tbsp. | Flour |
| 1 | Egg, slightly beaten | |
| 1 | C. | Syrup from Apricots and Pineapple |
| 2 | Tbsp. | Butter |
| 1 | C. | Whipped Cream |
| 3/4 | C. | Cheddar Cheese, grated |
Drain fruits, save juice. Prepare jello, add syrup, set aside until it chills and begins to thicken. Add fruit and marshmallows. Set aside to firm.
Topping: Cook sugar, flour, egg, syrup and butter until thickened. Cool. Fold in whipped cream. Spread over jello. Top with 3/4 c. grated cheese. Freeze overnight.