#2834 - Apricot Salad

(by Shirley McNevich)

1 - 17oz. can apricot halves (drained but save the syrup)
1 - 3oz. box apricot Jell-O
1 cup boiling water
1 - 8oz. Philadelphia cream cheese (softened)
1 1/3 cups Baker's angelflake coconut

Chop the apricot halves into bite sized pieces. In a bowl add apricot Jell-O and boiling water--stir until dissolved. Add 3/4 cup of the reserved apricot syrup to the Jell-O mixture--stir. In a mixer add cream cheese--beat. Slowly add Jell-O mixture to the cream cheese mixture while beating, then beat until smooth. Refrigerate the cream cheese mixture until it starts to thicken, then remove from refrigerator and add the apricot pieces and coconut--stir until mixed. Pour the mixture into a serving dish, then refrigerate until cold and firm.