1 (16 oz.) can apricot halves
2 (8 oz.) cans whole cranberry sauce or 1 lb. cooked fresh cranberries
1 (16 oz.) carton Cool Whip
2 tsp. vanilla or almond extract

If using fresh cranberries, cook according to package directions. Arrange apricots in a 13 x 9 inch shallow dish. Set aside or chill. Stir cranberry sauce or whole cranberries well. Swirl cranberries into Cool Whip. Add vanilla or almond extract. Spoon over apricots. Refrigerate until serving time. May also be prepared in individual dessert bowls.