Cooking : Apricot-Orange Gelatin Salad

Ingredients
1 (15 ounce) can apricot halves, drained with juice reserved
2 (8 ounce) cans crushed pineapple, drained with juice reserved
2 (6 ounce) packages orange flavored gelatin mix
2 cups hot water
1/2 cup chopped walnuts
1 cup miniature marshmallows
1 cup white sugar
1 egg, beaten
3 tablespoons all-purpose flour
2 tablespoons butter
1 cup heavy cream
1/2 cup shredded Colby longhorn cheese

Directions
Drain and reserve syrup from apricots and pineapple. Add water to equal 2 1/2 cups.
In a mixing bowl, dissolve the gelatin in hot water. Stir in 1 1/2 cups reserved fruit syrup, set aside to cool.
To the gelatin mixture, add the apricots, pineapple, nuts and marshmallows. Stir to combine, pour into a lightly oiled 9x13 inch pan and chill until firm.
In a small sauce pan, combine the sugar, flour, egg, remaining fruit syrup and butter. Heat and stir constantly until thickened. Refrigerate until chilled.
Whip cream until stiff peaks form; fold into chilled custard mixture. Spread over gelatin, refrigerate, and sprinkle with cheese before serving.