APRICOT DELIGHT SALAD

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1 (6 oz.) pkg. orange jello
1 1/2 c. boiling water
1 c. liquid from canned fruit
2 c. mini marshmallows
1 large can crushed pineapple,
drained
1 large can apricots, drained
and mashed

Topping:
1 c. sugar
2 Tbsp. flour
1 egg, beaten well
1 c. liquid from canned fruit
2 Tbsp. margarine
1 regular size Cool Whip

Dissolve Jell-O in boiling water. Add fruit liquid.
Fold in marshmallows and fruit. Pour into a 9 x 13-inch pan
and chill until set.
Topping: In saucepan, mix sugar, flour, egg, canned
fruit juice and butter. Cook until thickened. Cool and fold
in Cool Whip. Spread over jello.

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