Superb Apricot Salad

Betty Weaver (1997)

2 (3 ounce) or 1 large package of apricot jello
2 cups boiling water
1 20 ounce can crushed pineapple with juice
1 large can (approximately 28 ounces) peeled apricots - save syrup
1 1/3 cup miniature marshmallows

Dissolve jello in boiling water.  Drain and slightly mash apricots.  Add pineapple and apricots to the jello.  Stir.  Add marshmallows.  Pour into flat container.  Chill until firm.  Spread with topping (below)

Topping:

Cook together the following until thick.

1 cup reserved apricot juice
1/2 cup sugar
2 tbs flour
2 tbs butter
1 egg beaten

When cool, fold in 1 cup of Cool Whip.  Spread over set salad and top with shredded cheddar cheese.