Apricot Jello Salad - cooking recipe

Ingredients

1 (28 ounce) can canned apricots, cut-up
1 (20 ounce) can crushed pineapple
2 -3 cups miniature marshmallows
1 (6 ounce) package apricot gelatin or (6 ounce) package lemon gelatin
1 egg
1/2 cup sugar
2 tablespoons flour
2 tablespoons butter
2 cups Cool Whip
1/4 cup grated cheddar cheese (optional)

Preparation

Bottom:
Drain appricots and pineapple, reserve liquid.
Dissolve jello in 2 cups hot water.
Add marshmellows and stir until melted.
Add 1 cup of reserved liquid.
Combine remaining ingredients and put in a 9X13inch pan.
Refrigerate until set.
Topping:
Put 1 cup reserved liquid in a sauce pan, heat.
Mix the sugar and flour, add to liquid.
Add 1 beaten egg.
Cook to boiling until thickened.
Remove from heat and add the butter (margarine).
Cool then add 2 cups cool whip (dream whip).
Cover the bottom with the topping & refrigerate. Sprinkle with cheese (Optional).