Apricot Cheese Delight Salad

1 - 17 oz can apricots, drained and chopped (reserve juice)

1 - large can crushed pineapple, drained (reserve juice)

2 - 3 oz pkg orange jello

2 cups hot water

1 cup apricot juice

1 1/2 cups miniature marshmallows

Topping:

1/2 cup sugar

3 T flour

1 egg, slightly beaten

2 T butter

1 cup pineapple juice

1 cup whipped cream

Dissolve jello in hot water; add apricot juice. Fold in apricots, pineapple and marshmallows into jello. Chill until firm in a 9 x 13 inch pan or dish. Topping: Combine sugar and flour. Add egg, butter and pineapple juice. Cook over low heat. Stir until thickened. Cool thoroughly. Fold in whipped cream and spread over salad. Cut into 4 inch squares and serve on lettuce leaf.

I used Cool Whip in place of whipped cream.

It was very good and I would make it again.