Apricot Salad - cooking recipe

Ingredients

1 can apricots (30 oz.), reserve syrup
1 can crushed pineapple (13 1/4 oz.), reserve syrup
1 box (8 serving size) orange jello
2 c. boiling water
3/4 c. miniature marshmallows
1/4 c. sugar
1 Tbsp. flour
1 egg, beaten
1 c. chilled whipping cream
toasted coconut (optional) or grated white Cheddar cheese

Preparation

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 to measure 1 cup. Stir syrup-water mixture into gelatin mixture.
Refrigerate until slightly thickened, about 1 hour.