Apricot-Cheese Delight Salad

1 (29 ounce) can apricots, drained and chopped (save juice)
1 (29 ounce) can crushed pineapple, drained (save juice)
3/4 cup miniature marshmallows
2 small boxes orange gelatin
2 cups hot water
1 cup combined apricot and pineapple juice

Drain and chill fruits. Reserve juice. Dissolve gelatin in boiling water. Add 1 cup fruit juice. Chill until slightly congealed. Fold in fruit and marshmallows. Pour into an 11 x 7-inch rinsed baking dish. Chill until firm.

Top with Fruit-Cheese Topping.

Fruit-Cheese Topping:
1/2 cup granulated sugar
1 egg, slightly beaten
2 tablespoons butter
1 cup whipping cream, whipped
3 tablespoons flour
2 tablespoons butter
1 cup combined pineapple and apricot juice
3/4 cup grated Cheddar cheese

Combine sugar and flour. Blend in beaten egg. Stir in juices. Cook over low heat until thick. Remove from heat.

Stir in butter. Cool. Fold in whipped cream. Spread over chilled gelatin. Sprinkle with grated cheese. Chill.