1 medium can tidbit pineapple
1 can apricots
1 pkg. orange jello
1 c. hot water
3/4 c. miniature marshmallows
1/4 c. sugar
1 beaten egg
1 Tbsp. flour
1 Tbsp. butter
1/2 c. whipped topping
Cheddar cheese

Drain the juice from the pineapple and apricots. Save juices. Dissolve the jello in the hot water. Add 1/2 of each juice. When jello thickens, add 3/4 cup mashed apricots and marshmallows. Refrigerate until firm. When set, spread the top with the following.

Cook 3/4 cup pineapple and apricot juices, sugar, egg, flour and butter until thick. When cool, fold in the whipped topping and mix well. Spread over entire salad. Sprinkle Cheddar cheese over top of all before serving.