Frosted Apricot Salad - cooking recipe

Ingredients

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

Preparation

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