2 (1 lb.) cans apricot halves
2 (3 oz.) pkgs. orange Jello
Dash of salt
1 (6 oz.) can frozen orange juice concentrate
1 (7 oz.) bottle 7-Up
2 cans mandarin oranges, drained

Drain apricots, reserving 1 1/2 cups syrup. Puree apricots in blender or put through sieve.

Combine reserved syrup, Jello, and salt; heat to boiling. Remove and stir to dissolve gelatin. Add apricot puree, orange concentrate, and lemon juice; stir to melt concentrate.

Slowly pour the 7-Up down side of pan. To keep bubbles, mix gently with up and down motion.

Chill until partially firm before adding oranges. Refrigerate overnight.

Serve with dressing made by combining equal parts of mayonnaise and whipped cream.

Makes 12-14 servings.