Submitted by Starscr292
2 c. boiling water
1 (6 oz.) pkg. orange jello
1 (30 oz.) can apricot halves, drained (reserve syrup)
1 (13.25 oz) can crushed pineapple, drained (reserve syrup)
1/4 c. sugar
1 Tbl. flour
1 egg, beaten
1 c. chilled whipping cream
Pour boiling water on jello in large bowl; stir until jello is dissolved. Mix apricot and pineapple syrups; reserve 1 cup. Measure remaining syrup; add enough water to measure 1 cup. Stir syrup-water mixture in to jello mixture. Refrigerate until slightly thickened, about 1 hour.
Stir apricots and pineapple into jello mixture; pour into 11 x 7 baking or Tupperware dish. Refrigerate until firm, about 3 hours.
Mix sugar and flour in 1-qt. saucepan. Stir in reserved apricot-pineapple syrup and the egg. Heat to boiling over low hear, 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.