Apricot Jello Salad

This salad has been in the family for 20 years.

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.

Cool then add 2 cups cool whip.

Cover the bottom with the topping & refrigerate.

Sprinkle with cheese.

canned apricots, crushed pineapple, miniature marshmallows, apricot gelatin, egg, sugar, flour, butter, cool whip, cheddar cheese