Jello Salad

Directions

1. 1
   JELLO BASE: Di solve Knox gelatin in 1/2 cup warm water and set aside.
2. 2
   Dissolve orange jello in 2 cups boiling water.
3. 3
   Combine gelatin and jello, add 3/4 cup miniature marshmallows-stir until melted and set aside.
4. 4
   Drain juice off apricots and pineapple (save for later in recipe) and mash apricots.
5. 5
   Combined juice (except for 1 cup) and fruit fold into jello mixture.
6. 6
   Pour into 9x13 baking dish and refrigerate overnight.
7. 7
   NEXT MORNING: Beat egg, add 1/4 cup sugar, 1 cup of saved juice, and flour.
8. 8
   Cook egg mixture in double boiler until thicker than pudding-cool until room temperature.
9. 9
   In large bowl whip the pint of cream and add 1/4 cup sugar.
10. 10
    Add to cooled egg mixture and spread over the top of jello mixture.
11. 11
    Decorate with grated cheese.