Apricot Nectar Salad

• 6 oz. orange gelatin
• 1-1/4 cups boiling water
• 3-1/2 cups apricot nectar
• 1 cup mini marshmallows
• 1/2 cup sugar
• 1/8 tsp. salt
• 1 egg
• 1 Tbsp. all purpose flour
• 2 cups light frozen dessert topping

Dissolve gelatin in boiling water. Stir in 2-1/2 cups apricot nectar and marshmallows. Pour into a 9 inch baking dish and chill until set. Combine sugar, salt, egg, flour, and remaining nectar in a saucepan over low heat. Simmer until thick. Cool. Fold in whipped topping and spread over gelatin base.