Jane'S Apricot Cream Salad - cooking recipe

Ingredients

1 small pkg. lemon jello
1 small pkg. orange jello
1 large can apricot halves
1 tall can crushed pineapple
1/2 c. sugar
3 Tbsp. flour
1 egg
2 Tbsp. margarine
1 pkg. Dream Whip
grated Cheddar cheese

Preparation

Prepare jello with 1 cup boiling water and 2 cups juice drained from apricots and pineapple.
Save remaining juice.
Add chopped apricots and crushed pineapple. Pour in 9 x 13-inch Pyrex and chill until firm.
Cook sugar, flour, slightly beaten egg, remaining juice and margarine until thick.
Cool and fold in Dream Whip.
Spread on jello and sprinkle with grated cheese.