Jello Salad

• 1 (1/4 ounce) packageknox gelatin
• 1 (6 ounce) package orange Jell-O
• 34 cup miniature marshmallow
• 1 (20 ounce) canpeeled apricots (drain and save juice)
• 1 (20 ounce) can crushed pineapple (drain and save juice)
• 1 egg
• 14 cup sugar
• 3 tablespoons flour
• 1 cup juice, that was saved from apricots and pineapple
• 1 pint whipping cream
• 14 cup sugar
• grated cheddar cheese, for decoration

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

gelatin, o, marshmallow, canpeeled apricots, pineapple, egg, sugar, flour, pineapple, whipping cream, sugar, cheddar cheese

Taken from www.food.com/recipe/jello-salad-48608 (may not work)