Apricot Orange Salad

2 small orange jello
1 can - 21 oz - wilderness apricot pie filling
1 c. fruit juice, orange or pineapple
3 tbs. flour
1 c. heavy cream, whipped (cool whip)
2 c. boiling water
1 c. mini marshmellows
1/2 c. sugar
1 egg
1/2 c. grated cheese
Dissolve jello in boiling water. Add pie filling
& marshmellows. Pour into a 9 in. square pan.
Let set.
Combine fruit juice sugar, flour, and egg in a
saucepan. Cook until thick, stirring constantly,
Cool.
When cool, fold in whipped cream and spread
over jello fruit layer.
Sprinkle top with grated cheese. Refrigerate.
Serves 9.