2 lg. boxes apricot Jello

4 1/2 c. hot water

1/2 to 3/4 c. apricot brandy

Refrigerate until chilled and thickened. Whip 1 well drained can of apricots (large) in blender. Whip 1 cup heavy cream in another bowl. Fold all together until well blended. Pour into large, well-oiled, mold and chill until firm.