Instructions: Dissolve jello in 2 cup boiling water. Add remaining ingredients.

Pour into 9 x 13- inch pan and chill until firm.

Topping:
Place sugar and flour in saucepan. Blend in egg and apricot and pineapple juice. Cook until thick and add butter. When cool fold in whipped cream and spread on gelatin. Sprinkle with grated cheese or slivered almonds if desired.

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