Apricot Fool - cooking recipe

Ingredients

1 (21 ounce) can apricot filling
2 cups frozen whipped topping, thawed
1/2 cup flaked coconut, toasted

Preparation

Place fruit in medium bowl; fold in whipped topping.
Spoon into 6 serving dishes or parfait glasses.
Garnish each serving with coconut.
Serve immediately or refrigerate until serving time.
TIP: To toast coconut, spread on cookie sheet; bake at 375 degrees for 7 to 10 minutes until light golden brown, stirring occasionally.