2 cups boiling water
1 package (6 ounces) orange-flavored gelatin
1 can (30 ounces) apricot halves, drained (reserve syrup)
1 can (15-1/4 ounces) crushed pineapple, drained (reserve syrup)
3/4 cup miniature marshmallows
1/4 cup sugar
1 tablespoon flour
1 egg, beaten
1 cup chilled whipping cream
Toasted coconut
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Mix apricot and pineapple syrups; reserve 1 cup. Measure remaining syrup; add enough water to measure 1 cup. Stir syrup-water mixture into gelatin mixture. Refrigerate until slightly thickened, about 1 hour.
Stir apricots, pineapple and marshmallows into gelatin mixture; pour into rectangular baking dish, I2x7-1/2x2 inches. Refrigerate until firm, about 3 hours.
Mix sugar and flour in 1-quart saucepan.
Stir in reserved apricot-pineapple syrup and the egg. Heat to boiling over low heat, stirring constantly. Boil and stir 1 minute; cool.
Beat whipping cream in chilled small mixer bowl until soft peaks form. Fold into fruit syrup mixture. Spread evenly over gelatin layer. Sprinkle coconut over top. Cut into squares; serve on lettuce if desired.
10 servings.
Tip: To toast coconut, sprinkle evenly in ungreased jelly roll pan. Bake coconut in 350 degree oven, stirring frequently, until golden brown, about 10 minutes.
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