Apricot Cloud Salad - cooking recipe

Ingredients

1 (20 ounce) can apricots, drained liquid saved
1 (6 ounce) box lemon Jell-O gelatin
1/4 cup sugar
2 1/2 cups boiling water
1 cup cream, whipping

Preparation

Drain apricots, reserving 1-1/2 cups liquid.
Puree apricots in a blender.
Dissolve Jell-O and sugar in boiling water.
Stir in reserved apricot syrup.
Chill until cooled.
Blend in apricots and chill until slightly thickened.
Fold in whipped cream.
Put in pan and chill.