Apricot-Orange Gelatin Salad

Ingredients

• 15 ounce apricots with juice reserved drained canned
• 2 tablespoons butter 
• 16 ounce pineapple with juice reserved crushed drained canned
• 0.5 cup colby cheese shredded
• 1  eggs beaten
• 3 tablespoons flour all-purpose
• 1 cup cup heavy whipping cream 
• 1 cup marshmallows miniature
• 12 ounce orange gelatin orange flavored
• 0.5 cup walnut pieces chopped
• 2 cups water hot
• 1 cup granulated sugar white

Equipment

• frying pan
• sauce pan
• mixing bowl

Directions

1. Drain and reserve syrup from apricots and pineapple.
2. Add water to equal 2 1/2 cups.
3. In a mixing bowl, dissolve the gelatin in hot water. Stir in 1 1/2 cups reserved fruit syrup, set aside to cool.
4. 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.
5. In a small sauce pan, combine the sugar, flour, egg, remaining fruit syrup and butter.
6. Heat and stir constantly until thickened. Refrigerate until chilled.
7. Whip cream until stiff peaks form; fold into chilled custard mixture.
8. Spread over gelatin, refrigerate, and sprinkle with cheese before serving.