Apricot Salad - cooking recipe

Ingredients

1 (29 oz.) can apricots
1 (29 oz.) can crushed pineapple
2 c. hot water
1 envelope plain gelatin
1 (6 oz.) pkg. orange jello
juice from apricots and pineapple
1 c. miniature marshmallows

Preparation

Drain juice from both fruits and cut up apricots.
Soften plain gelatin with 2 tablespoons of juice from fruit.
Add jello to gelatin and dissolve with 2 cups of boiling water; set aside 1 cup of fruit juice for topping, then add remaining juice
to jello mixture.
Let cool.
Add fruits and pour into mold.
(I use a 9 x 13-inch pan.)
Sprinkle marshmallows on top.
Put in refrigerator to set.
After set, top with topping.