1 (9 inch) graham cracker crust
1 (17 oz.) can apricot halves, well drained, reserving syrup
1 (3 oz.) pkg. orange flavor gelatin
1 pt. (2 c.) whipping cream, chilled

Reserve 8 apricot halves for top of pie. Cut remaining halves into small pieces for filling. Set aside.

Place gelatin in small mixing bowl. Measure 1 cup of the reserved apricot syrup into small saucepan. Heat until boiling. Add hot syrup to gelatin; stir until dissolved. Chill until gelatin is consistency of unbeaten egg whites. Meanwhile, place whipping cream in large mixing bowl; beat until soft peaks form. Set aside.

Whip chilled gelatin until thick and foamy and double in volume. Gently fold gelatin and apricot pieces into whipped cream. Spoon filling into pie crust. Chill 1 hour or until set. Cut each reserved apricot half into 2 pieces; arrange on pie just before serving.

Yield - 8 servings.