1 (17 oz.) apricot halves
1 pkg. apricot Jello
1 c. boiling water
8 oz. pkg. cream cheese
1/2 c. shredded coconut

Drain apricots retaining 3/4 cups juice. Dissolve Jello in boiling water and add juice last. Set until thick. Blend cheese in blender, add cut up apricots and coconut. Pour into mold. Top with whipped cream.