Frosted Apricot Salad

• 1 can apricots (17 oz.)
• 1 (8 oz.) can crushed pineapple in juice (reserve liquid)
• 2 pkg. apricot Jell-O (3 oz.)
• 2 c. boiling water
• 1/2 c. mayonnaise
• 1 c. Cool Whip
• 1/2 c. Angel Flake coconut

1. Reserve the liquids from the apricots and pineapple.
2. Add water to liquid to make 1 1/2 cups.
3. Reserve a few apricots for garnish.
4. Chop remaining apricots.
5. Dissolve the 2 packages Jell-O in 2 cups boiling water.
6. Add measured liquid and chill until slightly thickened.
7. Fold in fruits.
8. Pour into 9-inch square pan.
9. Chill until set, but not firm.
10. Blend 1/2 cup mayonnaise into 1 cup thawed Cool Whip.
11. Spread over gelatin.
12. Sprinkle with 1/2 cup Baker's Angel Flake coconut.
13. Chill until firm, about 3 hours.
14. Cut into squares and garnish.
15. Makes 9 servings.

pineapple, o, boiling water, mayonnaise, angel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168212 (may not work)