Apricot Delight

From the kitchen of Mildred Van Wyk

Ingredients

1 large can apricot (chopped, drained, and chilled)
1 large can crushed pinapple (drained and chilled)
2 3 oz. apricot or orange jello
2 cups boiling water
1/3 cup pinapple and apricot juice
3/4 cup small marshmellows

Topping:
1/2 cup sugar
3 tb. flour - dash of salt
1 egg white - slightly beaten
2 T. butter
1/2 pint whipping cream - whipped
3/4 cup grated cheddar cheese (optional)

Instructions

Dissolve jello in boiling water and 1 cup of juices. Chill till slightly jelled - then fold in chilled fruit and marshmellows pour into a 3 quart pyrex and chill till firm.

Topping:
mix sugar and flour and 1 cup juice and egg. cook over low heat stirring constantly. Remove from heat, add butter, cool completely then fold in whipped cream. Spread over jello mixture. Put cheese on top if desired. keep chilled