Drain and reserve syrup from apricots and pineapple. Add water to equal 2 1/2 cups.

In a mixing bowl, dissolve the gelatin in hot water. Stir in 1 1/2 cups reserved fruit syrup, set aside to cool.

To the gelatin mixture, add the apricots, pineapple, nuts and marshmallows. Stir to combine, pour into a lightly oiled 9x13 inch pan and chill until firm.

In a small sauce pan, combine the sugar, flour, egg, remaining fruit syrup and butter. Heat and stir constantly until thickened. Refrigerate until chilled.

Whip cream until stiff peaks form; fold into chilled custard mixture. Spread over gelatin, refrigerate, and sprinkle with cheese before serving.