Grandma Hilma Forsberg's Apricot Jello Salad - Begin to prepare 1 day ahead - Drain and save juice (add water to make 2 c. juice) 1 can apricots 1 can crushed pineapple Dissolve 2 pkg orange jello with 2 c. boiling water Add 1 c. of the juice + chopped fruit Pour into rectangular (glass) cake pan Sprinkle with 1 1/2 c. tiny marshmallows and put into refrig. (usually overnight) Prepare second step Now too as it also must chill: Second Part In a saucepan stir together 1/2 cup sugar, 3 T. flour and then stir in 1 c. juice and 1 beaten egg and 2 T. butter. Cook until thickened. Cool in refrigerator, (usually over 3 hours.) Whip 1 cup whipping cream and fold into the chilled “second part”. When jello layer is set up well spread second part evenly over jello layer. Grate 3/4 c. cheddar (mild or med.) and sprinkle over the top. (white or yellow) Cut into squares and serve as a salad.