1 (17 oz.) can apricot halves
1 (3 oz.) pkg. apricot Jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1 1/3 c. coconut

Drain apricots; reserve 3/4 cup syrup. Chop apricots. Dissolve Jello in boiling water, add syrup. Chill until thick. Blend cream cheese and small amount of Jello in blender until smooth; gradually add remaining Jello, blending well. Chill until slightly thickened; fold in coconut and apricots. Chill until firm, about 3 hours.