1. Drain apricots and pineapple, reserving the juice
2. Cut apricots into small pieces
3. In a large bowl, combine the jello and 2 cups boiling water, stir to dissolve
4. Add 1 cup of reserved juice, stir and place bowl in fridge for about 30 minutes or until jello is consistency of egg whites
5. Fold in fruit and marshmallows
6. Rinse 13×9 glass pan in cold water and pour in jello mixture
7. Return to fridge until set, several hours or overnight

Topping

1. In a small saucepan, add the sugar, flour, beaten egg and orange juice
2. Whisk constantly until thick
3. Add butter and stir until melted
4. Remove from heat and let cool, about 30 minutes
5. Beat whipping cream until stiff peaks form, fold in pudding mixture and spread on jello
6. Top with grated cheese