Apricot Salad - cooking recipe

Ingredients

1 large pkg. apricot jello (dry)
1 1/2 c. boiling water
1/3 c. powdered sugar
1 (13 oz.) can drained mandarin oranges
1 (13 oz.) can crushed pineapple (with juice)
1 (13 oz.) can fruit cocktail (with juice)

Preparation

Mix all ingredients until dissolved.
Set in refrigerator until thick. Add 1/2 pint Cool Whip.
Put in an 8 1/3 x 13-inch pan.
Decorate with maraschino cherries (cut in half) or top with pecans, if desired.
Cut in squares and serve on lettuce leaf or serve as a light dessert.