Apricot Congealed Salad - cooking recipe

Ingredients

1 (17 oz.) can apricots
1 (3 oz.) pkg. lemon gelatin
1/2 c. finely chopped celery
1/2 c. chopped pecans
1/2 c. miniature marshmallows
1 c. frozen whipped topping, thawed
1/3 c. mayonnaiie

Preparation

Drain apricots, reserving syrup.
Add water to syrup to make 1 cup liquid.
Heat to boiling.
Add gelatin.
Stir until dissolved. Cool.
Chop apricots and combine with remaining ingredients. Stir into gelatin.
Place in 2-quart mold and refrigerate.
Serves 8.