Apricot-Orange Gelatin Salad Recipe

Drain and reserve syrup from apricots and pineapple. Add water to equal 2 1/2 cups.

In a mixing bowl dissolve the gelatin in hot water. Stir in 1 1/2 cups reserved fruit syrup set aside to cool.

To the gelatin mixture add the apricots pineapple nuts and marshmallows. Stir to combine pour into a lightly oiled 9x13 inch pan and chill until firm.

In a small sauce pan combine the sugar flour egg remaining fruit syrup and butter. Heat and stir constantly until thickened. Refrigerate until chilled.

Whip cream until stiff peaks form; fold into chilled custard mixture. Spread over gelatin refrigerate and sprinkle with cheese before serving.