1 lg. can apricots
1 (3 oz.) pkg. apricot Jello
6 oz. cream cheese
12 oz. whipped cream or Cool Whip
Miniature marshmallows to suit
Pecan or Walnut "fluff" or just use finely chopped nuts

Drain apricots reserving juice. Bring 1 cup juice to boil. Add to Jello in blender and blend on high until Jello dissolves. Add remaining juice (not more than 1 cup), cream cheese and apricots and blend until smooth. Refrigerate until "syrupy". Pour into large bowl and fold in whipped cream and marshmallows. Sprinkle Jello mold with nut fluff to coat just bottom. Pour mixture into mold and refrigerate until set. Unmold on plate to serve. Peaches and peach Jello can be substituted.