- 2 (3 ounce) packages orange Jell-O®
- 2 cups boiling water
- 1 cup apricot nectar
- 1 cup pineapple juice
- 1 (15 ounce) can apricot halves, drained and mashed
- 1 (8 ounce) can crushed pineapple, drained
- 4 cups miniature marshmallows
- TOPPING:
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 cup apricot nectar
- 1/2 cup pineapple juice
- 1 egg, lightly beaten
- 2 tablespoons butter
- 1 cup heavy whipping cream
- 1 cup shredded Cheddar cheese
- In a bowl, dissolve gelatin in boiling water. Stir in the juices, apricots and pineapple. Transfer to a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray. Refrigerate for 30 minutes or until partially set. Sprinkle with marshmallows; refrigerate.
- For topping, combine sugar and flour in a saucepan. Gradually whisk in juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Removed from the heat. Stir a small amount into egg; return all to the pan, stirring constantly. Cook and stir until a thermometer reads 160 degrees F and mixture is thickened. Remove from the heat; stir in butter. Cool to room temperature.
- In a mixing bowl, beat cream on high speed until stiff peaks form. Gently fold into custard. Spread over gelatin; sprinkle with cheese. Refrigerate 1 hour or until chilled.