Apricot Salad - cooking recipe

Ingredients

1 (29 oz.) can apricots
1 (29 oz.) can crushed pineapple
2 pkg. orange Jell-O
2 c. hot water
1 c. fruit juice
3/4 c. miniature marshmallows
1/2 c. sugar
3 Tbsp. flour
1 egg, slightly beaten
1 c. fruit juice
2 Tbsp. butter
3/4 c. grated Cheddar cheese
1 c. whipping cream

Preparation

Drain and chill fruits; reserve juice.
Chop apricots. Dissolve Jell-O in boiling water.
Add 1 cup juice from fruits. Chill until slightly congealed.
Fold in fruit and marshmallows. Pour into 11 x 7 x 2-inch baking dish.
Chill until set.
Spread with frosting as follows:
Combine sugar and flour.
Blend in beaten egg.
Gradually stir in juices.
Cook over low heat until thickened, stirring constantly.
Remove from heat; stir in butter. Cool.
Fold in whipped cream and spread over Jell-O.
Sprinkle with grated cheese.
Makes 12 servings.