Apricot Salad
2 packages orange jello
2 cups boiling water
1 cup marshmallows, cut up
1 cup crushed pineapple
No. 2 can apricots, cut up
1 egg
2 tablespoons flour
1 cup apricot juice
1 small container Cool Whip
1 cup Cheddar cheese, grated
Dissolve jello in boiling water; chill slightly. Add marshmallows, pineapple and apricots. Cook beaten egg, sugar, flour and apricot juice, stirring constantly, until thickened. Cool. Add whipped cream. Combine with jello-fruit mixture. Pour into 10 x 14 inch pan. When solid, cover with grated cheese.