Apricot Congealed Salad recipe - from the The Mitchell/Mays Family Cookbook Family Cookbook

Ingredients

• Jello:
• 2.5 size can apricots, cut up (drained)
• 1 small can crushed pineapple (drained)
• 2 cups hot water
• 2 package orange jello
• 1 cup juice from fruit
• 1 cup miniature marshmallows
• Topping:
• 1/2 cup sugar
• 1 beaten egg
• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 cup remaining juice
• 2 cups Cool Whip
• 1/3 cup grated American cheese