Salad Delight - cooking recipe

Ingredients

1 large (6 oz.) pkg. orange jello
2 c. boiling water
1 can apricot nectar
1 small can crushed pineapple (save juice)
about 2 c. miniature marshmallows
1 beaten egg
3 heaping Tbsp. flour
1/2 c. sugar
2 Tbsp. margarine
1/2 c. whipping cream
grated yellow cheese

Preparation

In a 9 x 13-inch pan, dissolve jello in boiling water.
Cool. Save out 1/2 cup apricot nectar.
Add rest of can of nectar and drained pineapple to jello.
Cover top with marshmallows and let set in refrigerator.
Cook saved 1/2 cup apricot nectar, pineapple juice with water added to equal 1/2 cup, flour, sugar, margarine and beaten egg until thick.
Cool.
Whip whipping cream and fold into cooked mixture.
Spread on jelled part.
Sprinkle on grated cheese.