1 can (1 lb. 13 oz.) peeled apricots
1 can (13-1/2 oz.) crushed pineapple
1 package (6 oz.) orange gelatin mix
2 cups hot water
2-1/2 cups syrup from canned fruits
1/2 cup chopped nuts
1 cup miniature marshmallows
1/2 cup sugar
3 tbsp. flour
1 egg, slightly beaten
2 tbsp. butter or margarine
1 cup heavy cream
1/4 cup shredded cheese
Drain fruits, reserving syrup. Cut apricots into small pieces. Dissolve gelatin in hot water, then stir in 1-1/2 cups syrup from fruits. Cool. Add fruits, nuts and marshmallows. Turn into a lightly oiled 9x13 inch pan and chill until firm.
Mix sugar, flour, egg, remaining 1 cup syrup from fruit in a saucepan and cook and stir until thickened. Stir in butter, then cool. When cold, whip cream until stiff and fold into custard mixture. Spread over gelatin layer and sprinkle with cheese. Refrigerate until ready to serve. Cut into squares and arrange in lettuce cups on a large plate for a buffet or on individual salad plates. Makes 16 servings.